Diced finely 1 onion

Mix pork/beef hash with diced onion, breacrumb, 2 egg yolk, parsley, salt and peper to taste

Form the meatballs - approximatively the size of the inside of your hand

Heat a pan and cook the meatballs until crispy outside

Cut the 3 others onion in slices, cook them until translucent in a pot with butter. Once translucent add the flour and mix

Add the blue chimay,Mustard, Liège syrup,Bay leafes,beef stock cube

Let it simmer for about 10 min, mix until thicken

Add salt/peper/mustard/ liège syrup depending on your taste

Add the cooked meatballs to the pot and let it simmer for 30 min

Enjoy your meal !