Liège-style meatballs, juiced with my Duc Ale beer

Ingredients

• 300 g of shallots
• 1 kg of lean ground beef
• 150 g of organic coconut oil
• 15 cl of Duc Ale beer or amber beer
• 170 g of Aubel syrup or 110 g of Muscovado sugar
• 10 g of ground caraway
• 150 g of breadcrumbs
• 200 g of boneless white ham
• 20 g of salt
• 1 tablespoon of freeze-dried coffee
• 7 g of crushed Gorilla pepper or ground black pepper
• Fine salt
• 1,5 kg of large potatoes
• 200 g of red cabbage
• 200 g of shallots
• 2 apples with firm flesh (Golden, Pink Lady)
• 2 pears with firm flesh (William, Comice)
• 60 cl of beer