Belgian meat balls from Liège

Preheat the oven to 375°F.

Finely chop the onion and garlic.

In a large bowl, combine ground beef, ground pork, onion, garlic, bread crumbs, egg, milk, parsley, nutmeg, salt, and black pepper.

Mix the ingredients until well combined.

Form the mixture into meatballs, about the size of a golf ball.

Heat butter in a skillet over medium heat until melted.

Add the meatballs to the skillet and brown on all sides, about 5-7 minutes.

Transfer the browned meatballs to a baking dish.

In the same skillet, add flour and cook for 1-2 minutes to form a roux.

Slowly whisk in beef broth, stirring until the sauce thickens.

Add mustard and Worcestershire sauce to the sauce, mixing well.

Pour the sauce over the meatballs in the baking dish.

Cover the dish with foil and bake for 25-30 minutes.

Remove the foil and bake for an additional 10 minutes to brown the top.

Let the meatballs rest for a few minutes before serving.

Allergens