BOULETS LIEGEOIS (BELGIAN MEATBALLS)
The boulet à la liégeoise or more regionally called boulet sauce lapin, boulet (sauce) chasseur, or Boulets is a Belgian traditional speciality made from balls of mixed minced pork and beef in a sweet-sour sauce.
Traditionally these meatballs are baked in the oven and the sauce is prepared separately.
The traditional recipe comes from the city of Liège on the Maas River near the border with both Germany and the Netherlands.
This dish is traditionally served with a generous portion of chips(fries).
Sirop de Liège (French for syrup from Liège, sometimes translated into Dutch as luikse siroop) is a Belgian jam or jelly-like spread made of evaporated fruit juices. Apple and pear juices are used, and date or other fruit juices can be used as well.
Sirop de Liège can be hard to find outside of Belgium, it’s a thick syrup made with pears and apples. Apple Butter is something similar and can be used if you are struggling to find Sirop de Liège.
EQUIPMENT
Food Processor
Cutting Board & Chefs Knife
Large Mixing Bowl
Large Skillet
Wooden Turner
Tongs
RECIPE INGREDIENTS
For the Meatballs:
1 pound grass-fed ground beef
1 pound ground pork
4 tablespoons of breadcrumbs
1 yellow onion diced
1 bunch Italian parsley, finely choppped
2 large eggs
salt and pepper to taste
Flour (for dredging)
2 tablespoons unsalted butter
For the Sauce:
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup organic apple butter or Sirop de Liège
3 cups beef stock
2 bay leaves
salt and pepper to taste
DIRECTIONS ON BOULETS LIEGEOIS (BELGIAN MEATBALLS)
Combine beef and pork together in a large bowl to mix.
Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
Roll into meatballs, and dredge in flour.
Heat butter in a large skillet over medium heat.
Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.Transfer meatballs to a plate.
Melt 2 tablespoons of butter to the skillet.
Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
Stir in brown sugar and thyme, stir and cook for 1 minute.
Add the flour, stir to combine.
Add the apple butter and vinegar, stir.
Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
Place the meatballs back to the sauce and cook for 15 minutes to heat through.
Serve immediately with French fries, Spaghetti and Belgian beer or wine
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Ingredients
For the Meatballs:
1 pound grass-fed ground beef
1 pound ground pork
4 tablespoons of breadcrumbs
1 yellow onion diced
1 bunch Italian parsley, finely choppped
2 large eggs
salt and pepper to taste
Flour (for dredging)
2 tablespoons unsalted butter
For the Sauce:
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup organic apple butter or Sirop de Liège
3 cups beef stock
2 bay leaves
salt and pepper to taste
Instructions
- Combine beef and pork together in a large bowl to mix.
- Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
- Roll into meatballs, and dredge in flour.
- Heat butter in a large skillet over medium heat.
- Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.Transfer meatballs to a plate.
- Melt 2 tablespoons of butter to the skillet.
- Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
- Stir in brown sugar and thyme, stir and cook for 1 minute.
- Add the flour, stir to combine.
- Add the apple butter and vinegar, stir.
- Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
- Place the meatballs back to the sauce and cook for 15 minutes to heat through.
- Serve immediately with French fries, Spaghetti and Belgian beer or wine
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Ingredients
For the Meatballs:
1 pound grass-fed ground beef
1 pound ground pork
4 tablespoons of breadcrumbs
1 yellow onion diced
1 bunch Italian parsley, finely choppped
2 large eggs
salt and pepper to taste
Flour (for dredging)
2 tablespoons unsalted butter
For the Sauce:
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup organic apple butter or Sirop de Liège
3 cups beef stock
2 bay leaves
salt and pepper to taste
Instructions
- Combine beef and pork together in a large bowl to mix.
- Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
- Roll into meatballs, and dredge in flour.
- Heat butter in a large skillet over medium heat.
- Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.Transfer meatballs to a plate.
- Melt 2 tablespoons of butter to the skillet.
- Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
- Stir in brown sugar and thyme, stir and cook for 1 minute.
- Add the flour, stir to combine.
- Add the apple butter and vinegar, stir.
- Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
- Place the meatballs back to the sauce and cook for 15 minutes to heat through.
- Serve immediately with French fries, Spaghetti and Belgian beer or wine