A taste of Belgium… from Home!
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
Meatballs and sauce, traditionally serves with French fries and salad leaves.
- 250g beef mince
- 250g pork mince
- 35g breadcrumbs
- 1 egg
- ½ onion
- 1 handful fresh parsley
- Salt & pepper
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
Preheat over to 200°C (400°F) and line a baking tray.
Thoroughly mix all of the meatball ingredients with your hands.
Roll into meatballs, about ½ cup each. Put in oven for 40 minutes.
Meanwhile, heat oil in large saucepan and cook remaining onions over low-medium heat until they begin to change colour.
Add the brown sugar and thyme, stir and cook for 1 minute until the onions caramelise.
Deglaze the pan with the red wine vinegar and then add the beef stock.
Bring to a simmer then add the cloves, bay leaf and Sirop de Liège (apple/pear spread). Season with salt and pepper to taste.
Continue to simmer the sauce for 30–35 minutes. If you need, you can add some add flour or thickening agent.
Add meatballs to the sauce and simmer for a few minutes.
TIP: MAKE AHEAD
This dish can be made in advance and reheated later.
Serve with French fries and a green salad. Enjoy!