Belgian Meatballs in Liège Syrup Sauce

Heat a splash of oil or 1 tbsp butter in a large, heavy-bottomed pan over medium-high heat. Add the meatballs, working in batches if necessary to avoid overcrowding, and brown them on all sides until they develop a deep, golden crust.

Transfer the browned meatballs to a plate and set them aside while you start the sauce.

Pour in the 2 tbsp white wine vinegar, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. This adds a lot of depth to the sauce.

Stir in the 2 tbsp mustard and 4 tbsp Sirop De Liège until well combined. Pour in the 1 cup beef stock, along with a splash of beer if you're using it, and add the bay leaf. Bring the sauce to a gentle simmer, stirring until the syrup fully dissolves and the sauce starts to look glossy.