4 PERS. | 2H 10 MIN.

Smoked meatballs with liège sauce

WITH BEEF STOCK

+ Gluten-free
+ Allergen-free
+ Additive-free
+ E-free

INGREDIENTS

750 g mixed minced meat
1/2 mixed herbs

For herb mix:
1 teaspoon of paprika powder
1 teaspoon of cinnamon
1 teaspoon dried basil
1/2 teaspoon of pepper
1/2 teaspoon ginger powder
1/2 teaspoon of lemongrass powder

For the sauce:
400 ml beef broth Bouillon Herkules
1 tablespoon of butter
1 branch of thyme
1 piece of star anise
1 branch of rosemary
1 minced red onion
1/2 mixed herbs
1 tablespoon red wine vinegar
1 good dash of port
1 tablespoon of sifted flour
2 tablespoons ‘sirop de Liège’
200 gr chestnut mushrooms
pepper and salt to taste
cider vinegar to taste

PREPARATION

Recipe by The BBQ Bastard

Herb mix
Mix the herbs well. In this recipe, we use mixed minced meat bought at the store. As it was seasoned before, we do not add salt to the mixture.

Smoked meatballs
Place the minced meat in a deep bowl and add half of the herb mixture you have prepared.

Mix the herbs well under the minced meat with your hands. Do this for about five minutes until you obtain a smooth paste..

Shape the paste into meatballs of about 5 cm in diameter with wet hands. Let stand in the refrigerator for half an hour while you start your barbecue at a low temperature (+ – 100 ° C) for an indirect session (in this article you will learn more about indirect cooking).

Add 2 blocks of pieces of wood smoke between your embers and wait for the smoke to become light blue before placing the meatballs on your grill. Let the meatballs smoke for 1 hour.

Take a cast iron pan and let it heat up. Fry the smoked meatballs in a pan until they are golden brown. Remove the meatballs and use this pan for the sauce.

For the sauce

Place a cast iron pan on your barbecue and increase the temperature (up to + – 180 ° C). Make sure you can work directly over embers for a nice warmth. Heat the pan and add 1 tablespoon butter. Let the butter colour briefly with a little sunflower oil.

Add a sprig of thyme, star anise and rosemary and let it cook for two minutes for the aromas to develop nicely.

Caramelize the onion for half an hour. Add a dash of port, herbs and a tablespoon of red wine vinegar halfway. Continue cooking until the onion is softened and sprinkle with 1 tablespoon sifted flour.

Add the ‘sirop de Liège’ and beef broth Herkules. Stir well and place the meatballs in the sauce. Let the dish simmer for half an hour on the barbecue.

Meanwhile, fry the mushrooms in a little sunflower oil and season with a pinch of salt (to taste). Add this to the smoked meatballs. Finish with salt and cider vinegar to your taste.

Serve with a fresh puree and a nice portion of red cabbage.

 

Suggestion 1: this recipe can also be finished in the oven. Once the smoke taste is in the meatballs you already have the extra taste.

Suggestion 2: The sauce does not get thick enough. Add the crumb of half a slice of white bread, cook and mix well. This crumb dissolves in the sauce and thickens it well.

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