Liège Meatballs with Mashed Potatoes

I serve these Belgian meatballs with a special sweet and sour gravy. This recipe hails from Liège, where they make the gravy with caramelised onions, syrup, vinegar, and mustard. You'll also receive a mashed potato dish (or 'stoemp' in Flemish) with various vegetables such as parsnip and celeriac. The dish looks different from the photo.

Beef mince (better life 2 stars), green cabbage, parsnip, celeriac, white onion, potato, fresh bay leaf, rosemary, thyme, juniper berries, cloves, nutmeg, thyme, pasteurised free-range egg, milk, panko (contains gluten), Dijon mustard, veal stock (contains celery), Belgian brown beer, apple syrup, rapeseed oil, white wine vinegar, pepper and salt, sunflower oil.

Allergens: alcohol, ei, gluten, koemelk, lactose, mosterd, selderij, sulfiet.

Microwave

Heat the mashed potatoes and meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Heat the mashed potatoes and meatballs covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).

Energy122,84 kcal

Protein6,16 g

Fat4,41 g

of which saturated1,43 g

Carbohydrates13,02 g

Dietary fibre3,59 g

Salt0,38 g

Average weight: 540 g