Belgian-Style Flemish Meatballs in Spiced Beer Gravy (Vlaamse Balletjes)
A single portion of Belgian cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Mix the beef mince with the breadcrumbs, egg, half the diced onion, nutmeg, salt and pepper, and shape into 4–5 small meatballs.
- 2
Boil the potatoes for the mash for 15–18 minutes until tender, then drain and mash with a little milk and butter; keep warm.
- 3
Heat the butter in a frying pan and brown the meatballs for 5–6 minutes, turning, then remove.
- 4
Add the remaining onion to the pan and cook for 3 minutes until soft, stir in the flour, then pour in the beer, stock, sugar and bay leaf.
- 5
Return the meatballs to the pan, cover and simmer for 12–15 minutes until cooked through and the sauce has thickened slightly.
- 6
Season to taste and serve the meatballs and gravy over the mash.
