Summary

Ingredients

• 500 g minced pork
• 2 slices white bread
• 0.25 liter ¼ milk, (for soaking)
• 2 onions)
• 0.5 ½ bunch parsley
• 1 egg (s)
• 1 tablespoon butter
• 1 tablespoon clarified butter
• Salt and pepper, ground, nutmeg, grated

For the sauce:

• 100 g sultanas
• 2 onions)
• 1 tablespoon butter
• 1 ½ tablespoon beet syrup, (ideally Walloon syrup from Belgium)
• 1 ½ teaspoon vinegar (white wine vinegar)
• 600 ml beef stock
• 30 g butter
• 30 grams flour
• salt and pepper
• 1 bay leaf

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Instructions

1. Preheat the oven to 180°C (350°F).
2. Soak the white bread slices in milk for 2 minutes until softened, then squeeze out the excess milk.
3. Finely dice the onions.
4. Finely chop the parsley.
5. In a large bowl, knead together the minced pork, soaked bread, diced onions, chopped parsley, and egg.
6. Season generously with salt, ground pepper, and grated nutmeg.
7. Shape the mixture into approximately 12 meatballs.
8. Heat the butter and clarified butter together in a large ovenproof pan over medium heat.
9. Sear the meatballs on both sides for 5 minutes until browned.
10. Transfer the pan to the second shelf of the preheated oven and bake for 10 minutes until cooked through.
11. Serve the meatballs with rice, baguette, or mashed potatoes.