Ingredients:  
    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

Preparation:
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.
Suggestion:
Put the meatballs in the simmering sauce for a few moments before serving them with chips and a large glass of Chouffe.