LES BOULETS À LA LIÉGEOISE -- FOOD IS LOVE

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol, while white wine is typically cheaper.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water + bouillon

Vegetable stock is lighter, and bouillon cubes are often more affordable.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness, while white sugar is more economical.

Welcome viewers and introduce the dish, Boulets à la Liégeoise.

Prepare 1 kg of ground meat, split between 500 g of veal and 500 g of beef, suitable for 4-6 people.

Finely chop 1 yellow onion and 2 cloves of garlic using an electric chopper to release the onion juice.

Chop 20 g of fresh parsley finely.

Add 1 egg directly to the meat mixture.

Season the mixture with 1 tsp of salt and a pinch of black pepper.

Add 1/2 tsp of thyme and a handful of grated cheese (Gouda, Gruyère, or Parmesan).

Take 60 g of bread from a baguette and soak it in cream instead of milk for a creamy texture.

After 3 minutes, mix the soaked bread into the meat and aromatics.

Knead the mixture for about 5 minutes until homogeneous, compacting it well.

Cover the mixture with plastic wrap and let it rest in the fridge for at least 1 hour, preferably overnight.

While the meat rests, prepare a side of mashed potatoes flavored with roasted garlic.

To roast garlic, cut the top off a head of garlic, wrap it in aluminum foil, and place it on a baking sheet with 1 kg of potatoes.

Roast in a preheated oven at 220°C for 1 hour.

Shape the meat into balls weighing between 80-100 g, compacting them well to avoid cracks during cooking.

Roll the formed balls in flour to help create a crust and thicken the sauce.

In a large skillet, heat 4 tbsp of vegetable oil to 160°C, optionally adding 10 g of butter.

Cook the meatballs in batches, ensuring they are not overcrowded, and turn them frequently for even browning, about 10 minutes total.

Once browned, remove the meatballs from the skillet and prepare the sauce in the same pan.

Add 1 chopped onion to the skillet, reduce the heat, and season with a pinch of salt, cooking for 5 minutes.

Caramelize the onion by adding 1 tbsp of Worcestershire sauce and 2 tbsp of syrup, mixing well.

Once the syrup has melted, add 50 cl of beef broth, seasoning with 1/2 tsp of salt and a generous amount of black pepper.

Add 2 bay leaves and 1/2 tsp of thyme, cover, and let simmer for 15-20 minutes.

After 15 minutes, reduce the heat and add 1 tbsp of mustard and a handful of raisins, mixing well.

Return the meatballs to the sauce and let them simmer covered for 30-45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens