meatballs

Liège-style meatballs: A culinary journey to the heart of Belgium

By[email protected]

 Here is the recipe for Liège-style Meatballs (Boulet à la Liégeoise), a traditional and delicious Belgian dish.

Liège-style Meatballs (Boulet à la Liégeoise)

Prep Time: 30 minutes | Cook Time: 30 minutes | Total Time: 1 hour | Servings: 6

Ingredients

For the Meatballs:

  • 250 g dry bread
  • 40 cl (1 2/3 cups) milk
  • 2 onions, peeled
  • 10 sprigs of flat parsley
  • 600 g (1.3 lbs) minced meat (beef or a mix of beef and pork)
  • 2 eggs
  • 1/4 teaspoon nutmeg, grated
  • 100 g (3/4 cup) flour
  • 100 g (3/4 cup) breadcrumbs
  • 6 tablespoons oil
  • Salt and pepper, to taste

For the Sauce:

  • 2 large onions, chopped
  • 50 g (1/4 cup) butter
  • 50 cl (2 cups) blond beer, divided
  • 1 tablespoon wheat flour
  • 3 tablespoons Liège syrup
  • 1 sprig of thyme
  • 1 bay leaf
  • Salt and pepper, to taste
Instructions

Step 1: Preparing the Stuffing

  1. Roughly mix the bread. Sprinkle it with milk in a salad bowl and let it swell for 5 minutes. Drain and press the breadcrumbs between your hands.
  2. In a food processor, mix the peeled onions, meat, and parsley until finely chopped.
  3. In a large bowl, combine the minced meat mixture with the drained bread, eggs, grated nutmeg, salt, and pepper. Mix well.
  4. Shape the stuffing into balls between your hands and roll them in a deep plate containing the flour and breadcrumbs.
  5. Place the meatballs in the freezer for 10 minutes to firm them up.
  6. Heat the oil in a sauté pan over medium heat. Cook and brown the meatballs for about 12 minutes, until they are golden brown and cooked through.

Step 2: Preparing the Sauce

  1. In a frying pan, melt the butter over medium heat. Add the chopped onions and cook, stirring regularly, for about 10 minutes until they become translucent and lightly browned.
  2. Mix the flour with 5 cl (1/5 cup) of beer to form a smooth paste. Pour this mixture into the pan with the onions and stir over medium heat.
  3. Add the remaining 45 cl (1 4/5 cups) of beer and mix until the sauce begins to thicken.
  4. Add the Liège syrup, thyme, bay leaf, salt, and pepper to taste. Mix well and simmer for 5 to 10 minutes over low heat. The sauce should become glossy and thick.

Step 3: Reheat the Meatballs in the Sauce

  1. Add the cooked meatballs to the sauce and mix gently to coat and heat through.

Step 4: Serve and Enjoy

  1. Serve the boulet à la liégeoise hot, accompanied by pasta shells or, for a more traditional Belgian experience, crispy fries. Enjoy!
Tips:
  • Bread: Use stale bread for the best texture. If your bread is too fresh, you can toast it lightly before soaking it in milk.
  • Meat: You can use a mix of beef and pork for the minced meat to add more flavor.
  • Liège Syrup: If you can’t find Liège syrup, you can substitute it with maple syrup or honey for a similar sweetness.
  • Beer: Blond beer is traditionally used, but you can substitute it with any light-colored beer.

Enjoy your delicious and comforting Liège-style Meatballs! This recipe is a true treasure of Belgian gastronomy and promises a taste journey to the heart of Belgium.

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