4 PERS. | ±30 MIN.
500 g mixed minced meat
2 tbsp chopped parsley
4 finely chopped shallots
1 egg
4 tbsp breadcrumbs
3 tbsp Liège syrup
400 ml chicken stock Hercules
dash of balsamic vinegar
Peel the shallots and chop them finely. Fry them in butter until translucent. (Keep half of the fried shallots for the sauce).
Mix the shallots, parsley, egg and breadcrumbs through the minced meat.
Roll the balls and fry them all over with a knob of butter until golden brown, until they are almost done.
Make the sauce. Add the remaining half of the shallots to the meatball pan.
Deglaze with balsamic vinegar and stir the residues loose. Pour in the chicken stock and add the syrup.
Bring to a boil. Put the meatballs back in the pan and let them cook further.
Serve with a fresh chicory salad.