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Boulets à la Liégeoise

Name: Boulets à la Liégeoise
Total time: 70 min
Yield: Serves 4
Cuisine: Belgium
Ingredients: 600g Mixed ground meat; 50g Breadcrumbs; 80ml Milk; 1 Egg; 3 Onion; A pinch Nutmeg; 1 Apples; 2 tbsp Honey; 1 tbsp Brown sugar; 2 tbsp Vinegar; 1 Beef Bouillon; A pinch Thyme; 1 Bay leaf; 30g Butter; 1 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 70 min

👥 Serves 4

Difficulty ⭐

Big meatballs simmered in a sweet-sour sauce of apple and pear syrup — a specialty of Liège.

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📖 The Story Behind This Dish

Boulets à la liégeoise are a specialty of the Liège region: fist-sized meatballs simmered in a sauce made with 'sirop de Liège,' a syrup of cooked-down apples and pears. The sweet-sour sauce of onion, vinegar, and syrup is its hallmark, and it's eaten with fries.

🌆 Where it's eaten: At an eatery in Liège, big meatballs bathed in thick brown sauce arrive with a mountain of fries.

🥕 Ingredients (serves 4)

Mixed ground meat 600g
Breadcrumbs 50g
Milk 80ml
Egg 1
Onion 3
Nutmeg A pinch
Apples 1
Honey 2 tbsp
Brown sugar 1 tbsp
Vinegar 2 tbsp
Beef Bouillon 1
Thyme A pinch
Bay leaf 1
Butter 30g
Salt 1 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Soak the breadcrumbs in milk, knead with the ground meat, egg, half a chopped onion, nutmeg, salt, and pepper, and shape into 4 large balls.
Heat butter in a frying pan, brown the meatballs, and remove.
In the same pan, sauté the remaining sliced onion until amber.
Add the grated apple, honey, dark sugar, vinegar, beef bouillon, 300ml water, thyme, and bay leaf.
Return the meatballs, cover, and simmer on low for 30 minutes.
When the sauce has thickened, season with salt and serve with fries.

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