Boulets liégeois
Boulets liégeois is a very popular dish served all over Belgium. They are meatballs swimming in an apple and onion gravy, served with fries.
Servings: 6 Servings
Calories: 666kcal
Ingredients
For the Meatballs
- 1 pound grass-fed ground beef
- 1 pound ground pork
- 4 slices white bread crusts removed (turned into breadcrumbs)
- 1 yellow onion diced
- 1 bunch Italian parsley finely choppped
- 2 large eggs
- salt and pepper to taste
- flour for dredging
- 2 tablespoons unsalted butter
For the Sauce
- 2 tablespoons unsalted butter
- 3 cups diced onions about 3 onions
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 2 tablespoons flour
- 1 tablespoon red wine vinegar
- .67 cups sirop de Liège - organic apple butter 2/3rds cup
- 3 cups beef stock
- 2 bay leaves
- salt and pepper to taste
Instructions
- Mix beef and pork together in a large bowl to thoroughly combine.
- Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
- Roll into meatballs, about 0.5 cup each, and dredge in flour.
- Heat butter in a large skillet over medium heat.
- Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
- Remove meatballs to a plate. Melt 2 tablespoons of butter to the skillet.
- Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
- Add the brown sugar and thyme, stir and cook for 1 minute.
- Add the flour, stir to combine.
- Add the syrup Liège {apple butter} and vinegar, stir.
- Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
- Add the meatballs back to the sauce and cook for 15 minutes to heat through.
- Serve immediately with pomme frites {French fries} and Belgian beer or wine.
Nutrition
Calories: 666kcal | Carbohydrates: 38g | Protein: 33g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 198mg | Sodium: 455mg | Potassium: 913mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1135IU | Vitamin C: 20.6mg | Calcium: 134mg | Iron: 4.6mg