Boulets a la Liegeoise

Name: Boulets a la Liegeoise
Yield: 3 servings
Cuisine: Belgian
Ingredients: 500g mixed minced pork and beef; 2 slices stale bread, soaked in milk and squeezed; 1 egg; 3 onions, sliced, plus 1 small onion, grated; 3 tbsp Liège syrup (apple and pear syrup); 1/2 cup brown beer or beef stock; 1 tbsp red wine vinegar; 2 bay leaves, 2 sprigs thyme, 3 cloves; 3 tbsp butter; Fries, to serve

Boulets à la Liégeoise/boo-LAY ah lah lee-ay-ZHWAHZ/

Also known as: Boulets Liégeois, Liège Meatballs

About this dish

Large pork and beef meatballs in a sweet-and-sour sauce of onions and Liège syrup, served with fries.

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Ingredients

🥩500g mixed minced pork and beef

🍞2 slices stale bread, soaked in milk and squeezed

🥚1 egg

🧅3 onions, sliced, plus 1 small onion, grated

🍯3 tbsp Liège syrup (apple and pear syrup)

🍺1/2 cup brown beer or beef stock

🫙1 tbsp red wine vinegar

🌿2 bay leaves, 2 sprigs thyme, 3 cloves

🧈3 tbsp butter

🍟Fries, to serve

Method

Serves 3

Mix the mince, soaked bread, egg and grated onion with salt, pepper and nutmeg, and shape into 4 large balls.

Brown the meatballs well in butter in a heavy pot, then set aside.

Cook the sliced onions slowly in the same pot until soft and golden.

Add the vinegar, beer or stock, Liège syrup, bay, thyme and cloves, and stir until the syrup melts.

Return the meatballs, cover and simmer for 30–40 minutes, turning them once, until the sauce is glossy. Serve with fries.

✓ What Makes it Authentic

Boulets are the pride of Liège's brasseries; the sauce gets its character from sirop de Liège, a thick apple and pear syrup from the region.

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