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Beer Recipes » Main dishes » Chouffard Meatballs


For the meatballs
1.5kg of minced meat (3 types)
400g of stale bread
2 eggs
1 packet of breadcrumbs
1 chopped onions
Salt, pepper & nutmeg
For the sauce
1 bottle of Chouffe
2 onions
½ pot of apple and pear syrup
1 tablespoon of mustard
Salt, pepper, bay leaf & thyme
Butter or oil
Corn flour


The meatballs:
Mix all the ingredients together.
Roll into balls of +/- 120g.
Seal them by deep-frying at 150°C.
The sauce:
Lightly brown the onions for 5 minutes.
Add all the other ingredients and leave to simmer for 30 minutes.
Thicken the sauce with corn flour.
Put the meatballs in the simmering sauce for a few moments before serving them with chips and a large glass of Chouffe.
Note:    Difficulty : Easy
Preparation time : 20"
Cooking time : 30"
For 10 people.

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