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This cozy dish pairs juicy meatballs in velvety brown gravy with creamy celery mash. The trapist ale brings a rich, deep flavor that puts a fresh twist on a classic autumn comfort meal.
I first found out about this gem on a trip through Belgium a few years back. Ever since, it's been my husband's go-to favorite every time we've got friends over.
Hearty Ingredients
- Good butter: farm-fresh is best, really takes the mash up a notch
- Fresh nutmeg, grated: gives the mash a lift and goes perfectly with celery
- 800g blended ground meat: a pork and beef mix gives the best bite and taste
- 2 shallots: bring a mellow, sweet kick to the sauce
- 1 dark Westmalle trapist ale: this brings caramel notes that make the gravy something special
- Cornstarch: just a spoonful for that glossy, smooth finish—don’t overdo it
- A full head of celery: pick one with crisp stalks and bright green leaves for tons of flavor
- 1kg starchy potatoes: Bintje or Agria are perfect for fluffy, dreamy mash
- Salt and pepper: don’t hold back here, you want seasoning in every bite
Easy Step-By-Step Directions
- Plating:
- Spoon a generous heap of mash on each plate. Make a small dip in the middle for the sauce. Lay the meatballs around and cover everything with lots of that gravy. Serve hot so the flavors shine.
- Finishing the mash:
- Once the potatoes are drained, mash them with a fat knob of butter. Toss in the cooked celery, then stir until smooth. Hit it with plenty of pepper, salt, and a little fresh nutmeg to make it pop.
- Making the mash:
- Scrub and slice up the celery and steam for about 10 minutes till it’s soft. Meanwhile, peel, rinse, and then boil the potatoes in salted water for around 20 minutes until fork-tender.
- Whipping up the sauce:
- Pour the beer into the pan, scraping up all those browned bits. Drop the heat and let it gently bubble away under a lid for 15 to 20 minutes, so the flavors meld. If it’s too runny, stir a little cornstarch into cold water, pour that in, and mix.
- Searing the balls:
- Drop the balls into a hot pan, slap on a lid, and cook for 10 minutes, gently flipping halfway. When they’re golden and almost done, throw in the chopped shallots, letting them wilt for a couple of minutes.
- Mixing up the meatballs:
- Season the meat well with plenty of salt and pepper. Gently combine without overmixing to keep things soft. Roll into medium-sized balls with damp hands so nothing sticks.
The first time I tried cooking this, I totally underestimated how bold the Westmalle could be. My kids' faces lit up with surprise at how wild that gravy tasted—now it's their absolute favorite, hands down.
Storing and Reheating
Store leftovers in a sealed container in the fridge—they’ll be fine for about three to four days. The sauce thickens a bit once cold, so just stir in a splash of water as you warm it up. For reheating, pop everything in a pot over low heat and keep stirring so nothing sticks. You can also freeze it for two months or so.
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Regional Twists
In Flanders, people often use Gueuze instead of trapist ale, giving the sauce a tangy kick. Some places add bread soaked in milk to the meatballs, which makes them super tender. The mash sometimes swaps celery for celeriac or mixes in parsnip—perfect for a mellow, wintry vibe.
Tasty Add-Ons
A crisp endive salad cuts through the creamy gravy and balances everything out. Crusty sourdough is a must for mopping up sauce. For drinks, stick with the same trapist ale you cooked with, or pour a fruity red like Beaujolais, which matches the caramel in the sauce beautifully.
Pro Tips
- Wet your hands a little before shaping the meatballs, so they’re nice and round—no sticking
- Start potatoes in cold water to help them cook evenly for a smoother mash
- If you want the gravy extra bold, pour in a splash more beer at the end—this keeps the hoppy flavors nice and fresh
Frequently Asked Questions
- → How can I make the meatballs soft?
Add some softened bread crumbs or a beaten egg to your ground meat mix to keep the meatballs tender while cooking.
- → Can I swap the beer for something else?
Yes, opt for another dark beer or use broth if you want a different flavor.
- → What's the best way to thicken the sauce?
Stir in a spoonful of cornstarch mixed with cold water into the hot sauce for a smooth, thick texture.
- → What kind of potatoes work best?
For a creamy mash, go for starchy varieties like Bintje or Agria.
- → Is it okay to prepare this dish ahead of time?
Absolutely, cook the meatballs and make the mash earlier. Warm it all up gently when you're ready to serve.