Meatballs in Belgian beer sauce

Meatballs in Belgian beer sauce
For 4 servings.

4 Meatballs
2 shallots
2 cloves garlic
1 tbsp flour
1 tbsp apple butter
500 ml dark Belgian beer
oil for frying

Finely chop the shallots and garlic in and fry for about 3 minutes in a saucepan with a little oil. Add the flour and cook for 1 minute. Add the beer to the shallots. Meanwhile, stir well with a whisk to avoid lumps. Add a large spoon of apple butter and stir. Bring the sauce to a boil and season with salt and pepper. Add the Meatballs and let simmer for at least 15 minutes warm on low heat (don’t let it boil).

Delicious to serve with potato gratin and stir-fried sprouts.