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Enjoy a comforting combo of juicy meatballs drenched in a dark, rich sauce, stacked up with fluffy celery mash. The touch of trappist ale really boosts the flavor to make this cozy food feel next-level fancy.
Came across this dish a few years back traveling in Belgium. My husband always asks for it whenever we have people over. It's now his all-time favorite.
Tasty Ingredients List
- 800 g mixed ground meat: pork and beef together just nails the right taste and texture
- 2 shallots: just enough sweet and gentle flavor for the sauce
- 1 bottle of Westmalle trappist ale (dark): that caramel vibe really makes the sauce special
- Cornstarch: a little goes a long way, just enough to get the sauce smooth but not gummy
- Whole head of green celery: aim for stalks with lively leaves to amp up the taste
- 1 kg floury potatoes: look for Agria or Bintje if you want that fluffy mash
- Good butter: using something fresh and creamy makes the mash pop
- Freshly grated nutmeg: works so well with celery’s flavor
- Salt and pepper: don’t be shy with seasoning if you want bold, delicious meatballs
Step-by-Step Directions
- Finishing the mash:
- Drain your cooked potatoes, then smash them up with lots of butter. Stir in your cooked celery. Sprinkle over some nutmeg, pepper and salt. Give it all a good mix to bring out the flavors.
- Getting the meatballs ready:
- Season your meat mix really well. Work the mix gently—don’t squish too much so the balls stay light. Roll up medium balls with hands that are a little damp to stop the mix sticking.
- Sauce time:
- Pour the ale into your pan and scrape up any browned bits. Let it bubble gently on low with the lid on so the flavors sink in—give it 15 to 20 minutes. If it looks thin, stir a spoonful of cornstarch in cold water and pour it into the sauce, stirring as you go.
- Cooking up the meatballs:
- Heat a big pan on high and drop in your meatballs. Pop a lid on. Cook for 10 minutes, flipping once halfway. Once they’re mostly cooked and brown, toss in the shallots and let them soften up for a bit.
- Building the celery mash:
- Chop the celery fine after a good rinse. Steam it for 10 minutes—it should be nice and soft. While that’s going, peel and wash the potatoes and boil them in salty water for about 20 minutes till fork-tender.
- Plating up:
- Spoon a heap of mash onto each plate and dig a little well in the middle. Add the sauce to the center, place the meatballs all around, and pour over loads more sauce. Eat it right away while it’s piping hot and full of flavor.
The first time I made this, I didn’t realize how bold the Westmalle could be. My kids’ faces were priceless when they tried that sauce—now it’s the one dish they never get tired of.
Keeping & Warming Up
This dish holds up great in the fridge for up to four days sealed tight. After chilling, the sauce thickens up, so just pour in a splash of water when heating it back up. Low and slow in a pot works best, with some stirring to keep the sauce from sticking. You can even freeze it for around two months with no worries.
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Local Twists
People in Flanders sometimes swap the trappist beer for a Gueuze if they want a bit of tanginess. In other areas, they’ll mix some bread soaked in milk into the meatballs for extra softness. The mash changes with the seasons too—sometimes you get celeriac or a mix with parsnip for a sweeter, wintery spin.
Top Sides
It’s awesome with a crisp endive salad to lighten things up. Grab some sourdough—gotta mop up all that sauce. To drink, serve the same dark trappist, or go for a juicy red wine like Beaujolais that fits the rich flavors.
Pro Tips
- Wet hands make rolling meatballs a breeze—no sticky mess and perfect rounds
- Drop potatoes into cold water before boiling, not hot, for mash that’s cooked perfectly all through
- Save a little beer to add at the end of cooking if you want the hop flavors to stand out more in your sauce
Frequently Asked Questions
- → How can I keep meatballs soft?
Add some milk-soaked bread pieces or a beaten egg to your meat mix to ensure tender meatballs while cooking.
- → Can I swap trappist beer?
Sure, you can use another dark beer or even broth for a different flavor.
- → What's an easy way to thicken sauce?
Stir a spoonful of corn starch with a bit of cold water, then pour it into your warm sauce for a smooth result.
- → Which potatoes work best for mash?
Go for starchy options like Bintje or Agria for a smooth and fluffy mash.
- → Is this dish okay to make ahead?
Yes, prep the meatballs and mash earlier and reheat gently when you're ready to serve.