🇧🇪 Belgium recipe
Boulets a la Liegeoise
Boulets a la liegeoise are the pride of Liege, massive meatballs of mixed pork and beef served in a unique sweet-and-sour sauce made with sirop de Liege, a thick, dark fruit syrup. The sauce achieves a remarkable balance of sweetness from the syrup, tang from vinegar, and depth from the pan drippings. These generously sized meatballs are a fixture of every Liege brasserie and frituur.
Prep25 mins
Cook50 mins
Serves4
Difficultymedium
Ingredients
- 500g ground pork
- 250g ground beef
- 1 large egg, beaten
- 80g fresh breadcrumbs
- 80ml whole milk
- 1 medium onion, very finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Pinch of freshly grated nutmeg
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 large onions, halved and thinly sliced, for sauce
- 200ml sirop de Liege (or substitute with apple-pear butter)
- 3 tablespoons red wine vinegar
- 200ml beef stock
- 2 bay leaves
- 3 whole cloves
- 3 juniper berries, lightly crushed
- 1 tablespoon cornflour mixed with 2 tablespoons water
- Belgian frites, for serving
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 580
- Protein
- 34 g
- Carbs
- 30 g
- Fat
- 36 g
