The best of Belgian cuisine: exploring Boulet à la Liégeoise

24/11/2012

Recipe ■
Meatballs from Liège, a perfect winter dish. Eat it together with real Belgian fries and you have a delicious meal. The recipe for these boulets is very simple.

BY HANAN, recipe

Recipe for the Boulet à la Liégeoise

■ Ingredients

(for about 10 balls, usually 2 per person)
- 1 kg of minced beef.
- 4 slices of bread (without crust) soaked in milk.
- 1 finely chopped onion.
- 1 bunch of finely chopped parsley.
- 2 eggs.
- Salt, pepper, nutmeg and breadcrumbs.

■ Preparation

- Knead the ingredients until you obtain a homogeneous mixture and roll 10 balls.
- Bake for 40 minutes in an oven on a buttered baking sheet.

Recipe for the sauce of the Boulet à la Liégeoise

■ Ingredients

- 4 chopped onions.
- 4 tablespoons of brown sugar.
- 1 dash of vinegar.
- 1 liter of meat broth.
- 2 tablespoons of Liège syrup.
- 4 cloves.
- Some juniper berries.
- 2 bay leaves.
- A pinch of thyme.
- Aalt and pepper.
- Raisins.
- Cornflour.

■ Preparation

- Remove the balls from the oven. Fry the onions in the roasting juice and sprinkle with thyme. Light brown frying.
- Add the brown sugar and quench with vinegar.
- Mix with the stock. Let it cook and add Liège syrup, cloves, juniper berries, bay leaves, salt and pepper.
- Simmer for 30 minutes.
- After cooking, add the raisins and thicken the sauce with cornflour.
- Place the balls in the sauce and simmer over a low heat for a few minutes.

Enjoy your food.

Hanan
Always curious about life, culture and people

Hanan: text, photo • 24 November 2012

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