Preheat your oven to 200 C and lightly grease a roasting tray with beef dripping.
Put 300 grams lean beef mince, 700 grams pork mince, 4 thick slices of bread (soaked in milk), 1 onion, chopped, 1 large handful fresh parsley, chopped, 2 free-range eggs, 35 grams dried bread crumbs into a large bowl. Season well with Shetland sea salt, freshly ground black pepper and freshly grated nutmeg. Using your hands, combine well.
Measure out 10-12 meatballs weighing approximately 120 grams each and place into the roasting tray.
Bake for 35-40 minutes.
Meanwhile, heat 2 tbsp Scottish rapeseed oil in your saute pan.
Cook 3 onions, chopped, with 4 fresh thyme sprigs for a few minutes until they begin to change colour. Add 3 tbsp dark muscovado sugar, stirring to caramelise the onions.
Deglaze the pan with 1 tsp red wine vinegar and then add 330 ml dark Belgium beer and 670 ml good quality beef stock.
Bring to the boil and add 2 tbsp Sirop de Liège, 4 whole cloves, 6 juniper berries and 2 bay leaves. Season with Shetland sea salt and freshly ground black pepper to taste.
Pop the lid on the frying pan and set the timer for 30 minutes.
During the final five minutes of cooking add 20 grams cornflour dissolved in some water to thicken the sauce.
Add the meatballs and serve with frites, salad and a good Belgium beer.