Walloon meatballs with raisin sauce

Ingredients for 4 servings:

• 500 g minced pork
• 1 stale roll
• e.g. lukewarm milk for soaking
• 1 small onion(s)
• ½ bunch curly parsley
• 1 tbsp mustard, medium hot
• 1 egg(s)
• salt and pepper
• nutmeg
• Oil for frying
• 100 g sultanas
• Water, hot for soaking
• 2 onions
• 1 tbsp butter
• 30 g flour
• 1 ½ tsp white wine vinegar
• 500 ml meat broth
• 1 ½ tbsp beet syrup, dark
• 1 bay leaf
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Meatballs with Rabbit Sauce

For the meatballs, dice the onion, sauté in a little oil in a pan or microwave until soft, then let cool. Meanwhile, soak the bread roll in the warm milk. Mix the minced meat with the egg, mustard, salt, pepper, nutmeg, onion, finely chopped parsley, and the squeezed bread roll, and form into meatballs. Fry in a pan, then remove from the pan. For the sauce, add hot water to the sultanas and set aside. Dice the onions and sauté in the butter until translucent. Dust with flour and sauté briefly. Deglaze with the meat stock, add the bay leaf, and simmer briefly. Mix with the vinegar, beetroot syrup, drained raisins, salt, and pepper, and season to taste. Add the meatballs and warm briefly in the sauce. Boiled potatoes go very well with this dish.