Ingredients: 2 meatballs, 2 onions, 2 tablespoons vinegar, 380 ml ​​meat fond, 1 tablespoon apple spread, 2 tablespoons syrup, 30 grams raisins,

Number of persons: 2

Preheat the oven to 180 degrees. Place 2 meatballs in a baking dish, place the baking dish about 30 minutes in the preheated oven. Fry 2 chopped onions until soft and slightly browned. Add 2 tablespoons vinegar and cook over low heat. Add 380 ml meat fond, 1 tablespoon apple spread, 2 tablespoons syrup and 30 grams raisins. Bring to the boil, stirring. Leave on low heat for 20 minutes to thicken (if the sauce is too thin, add a paste of cornstarch and water). Serve the meatballs with sauce de Liège. Enjoy!