Boulet à la Liégeoise served with golden Belgian fries, rich brown sauce and fresh parsley. — Boulet à la Liégeoise with crisp golden Belgian fries, generously covered in its rich, sweet-savoury sauce.

The Best of Belgian Cuisine: Exploring Boulet à la Liégeoise

Meatballs from Liège, a perfect winter dish. Eat it together with real Belgian fries and you have a delicious meal. The recipe for these boulets is very simple.

Hanan • 1 minute read • 24 November 2012

Recipe for the Boulet à la Liégeoise

Ingredients

(for about 10 balls, usually 2 per person)

1 kg of minced beef.
4 slices of bread (without crust) soaked in milk.
1 finely chopped onion.
1 bunch of finely chopped parsley.
2 eggs.
Salt, pepper, nutmeg and breadcrumbs.

Preparation

Knead the ingredients until you obtain a homogeneous mixture and roll 10 balls.
Bake for 40 minutes in an oven on a buttered baking sheet.

Recipe for the Sauce of the Boulet à la Liégeoise

Ingredients

4 chopped onions.
4 tablespoons of brown sugar.
1 dash of vinegar.
1 liter of meat broth.
2 tablespoons of Liège syrup.
4 cloves.
Some juniper berries.
2 bay leaves.
A pinch of thyme.
Aalt and pepper.
Raisins.
Cornflour.

Preparation

Remove the balls from the oven. Fry the onions in the roasting juice and sprinkle with thyme. Light brown frying.
Add the brown sugar and quench with vinegar.
Mix with the stock. Let it cook and add Liège syrup, cloves, juniper berries, bay leaves, salt and pepper.
Simmer for 30 minutes.
After cooking, add the raisins and thicken the sauce with cornflour.
Place the balls in the sauce and simmer over a low heat for a few minutes.

Enjoy your food.