Belgian Cuisine: Boulets sauce lapin à la Liègeoise

  September 16, 2021   Read time 1 min
Belgian Cuisine: Boulets sauce lapin à la Liègeoise
This popular Belgian dish known as boulets liégeoise consists of beef and pork meatballs that are simmered in a gravy made with onions, flour, beef broth, and sirop de Liége.

ultanas are often added to the meatballs, and there are other versions of these meatballs as well - with cherries in Flanders, or with tomato sauce, mushrooms, and Madeira wine.The dish is traditionally served with pommes frites, light salads, and a big glass of Belgian beer.


800 g minced beef veal
2 onions
1 clove of garlic
2 tbsp. chopped parsley
2 eggs
1 dl milk
100 g breadcrumbs

For the sauce:
2 onions
1 clove of garlic
3 tbsp. cork syrup
½ dl white vinegar
2 tbsp. tablespoons of raisins
1 dl of chicken stock (or a cube of chicken stock)
1 knob of butter


  • # Make the sauce: brown the onions in butter. Add the garlic, bay leaf, thyme, cork syrup, raisins and vinegar.
  • # Pour in the chicken stock, season with pepper and reduce by half.
  • # Then bind the sauce with cornstarch diluted in a little water and add butter.
  • # Then prepare the balls: mix the minced pork and veal with the garlic, onion, parsley and breadcrumbs.
  • # Add milk and an egg. Season with salt, pepper and mix.
  • # Singer (cover with flour) the balls and fry them in a deep fryer at 180 ° until obtaining a nice color.
  • # Finish cooking the balls in the sauce. Leave to heat over low heat for an hour.
  • # Place the meatballs in the center of a plate, pour the sauce and accompany this dish with nice fries.