Boulets Liègeoise

A taste of Belgium… from Home!


Liège Meatballs

You’ll never forget this classic Belgian meatball dish. It’s traditionally served with beer-battered French fries and a bottle of dark Belgian ale and the thick sauce is perfect for dipping your fries into.

Each household and restaurant will have their own subtle spin on the dish, but the core flavours of Boulets Liègeoise are found all over Belgium.

Prep Time: 15min

Cook Time: 1hr 30min

Total Time: 1hr 45min

Serves: 4


Meatballs and sauce, traditionally serves with French fries and salad leaves.


  • 250g beef mince
  • 250g pork mince
  • 35g breadcrumbs
  • 1 egg
  • ½ onion
    finely chopped
  • 1 handful fresh parsley
  • Salt & pepper
    to taste
  • Nutmeg
    freshly grated, to taste


  • 1 ½ Tablespoon oil
  • 1 ½ onions
    halved and sliced
  • 2 Tablespoons brown sugar
  • 1 Tablespoon red wine vinegar
  • 400ml beef stock OR dark Belgian beer
  • 3 small, whole cloves
    or a pinch of ground cloves
  • 1 bay leaf
  • 1 heaped Tablespoon Sirop de Liège
    or any apple/pear spread


Step 1
Preheat over to 200°C (400°F) and line a baking tray.

Step 2
Thoroughly mix all of the meatball ingredients with your hands.

Step 3
Roll into meatballs, about ½ cup each. Put in oven for 40 minutes.

Step 4
Meanwhile, heat oil in large saucepan and cook remaining onions over low-medium heat until they begin to change colour.

Step 5
Add the brown sugar and thyme, stir and cook for 1 minute until the onions caramelise.

Step 6
Deglaze the pan with the red wine vinegar and then add the beef stock.

Step 7
Bring to a simmer then add the cloves, bay leaf and Sirop de Liège (apple/pear spread). Season with salt and pepper to taste.

Step 8
Continue to simmer the sauce for 30–35 minutes. If you need, you can add some add flour or thickening agent.

Step 9
Add meatballs to the sauce and simmer for a few minutes.

This dish can be made in advance and reheated later.

Step 10
Serve with French fries and a green salad. Enjoy!