Belgian Cuisine: Boulets sauce lapin à la Liègeoise

September 16, 2021 Read time 1 min

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.

Ingredients:

800 g minced beef veal

2 onions

1 clove of garlic

2 tbsp. chopped parsley

2 eggs

1 dl milk

100 g breadcrumbs

Salt

Pepper

For the sauce:

2 onions

1 clove of garlic

Laurel

Thyme

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

Cornstarch

Salt

Pepper

Instructions:

# 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.