Liège

Boulets à la liégeoise

Big meatballs in a sweet sour Liège syrup sauce. Fries are not optional.

60 minTime

34 gProtein each

mildSpice

Make it your way

Grandma's wayMeatballs in Liège syrup sauce with fries.

The original

748kcalsame

34 gproteinsame

3 gfibresame

60minutessame

Classic boulets à la liégeoise.

Per serving, worked out from the ingredient table.

Minced beef (beef mince, beef or buff keema)300 g

Minced pork (pork mince, ground pork)300 g

Breadcrumbs⅔ cup

Milk⅓ cup

Egg1

Onion60 g grated for balls, 300 g sliced for sauce

Flat leaf parsleychopped

Nutmega pinch

Saltto taste

Black peppera pinch

Butterfor frying and sauce

Maida (all-purpose flour, plain flour)1½ tbsp

Beef stock (beef broth)1⅔ cups

Sirop de Liège⅓ cup

Vinegar4 tsp

Brown sugar1 tbsp

Raisins¼ cup

Bay leaf (indian bay leaf)1

Dried thyme½ tsp

Whole spices2 cloves

5 steps

1Soak the breadcrumbs in milk, then mix with both meats, grated onion, egg, parsley, nutmeg, salt and pepper.
2Shape 8 large balls and brown all over in butter. Set aside.
3In the same pan, cook the sliced onions slowly until golden, then stir in the flour.
4Add stock, sirop de Liège, vinegar, brown sugar, raisins and the herbs and cloves.
5Return the meatballs and simmer, turning, until cooked through.

Serve it like this

Serve two boulets per plate with plenty of sauce and a pile of fries. A green salad helps.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.