Boulettes à la liégeoise

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and cheaper than beef.

ground pork

🥗Healthier: ground chicken

💰Cheaper: ground turkey

Ground chicken is a leaner alternative.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are healthier and can be used as a binder.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories, while chicken broth is often cheaper.

Start by placing the crustless bread slices in a bowl and pour milk over them.

Chop one onion and the bunch of parsley for the filling.

In a large bowl, mix together the ground beef, ground pork, chopped onion, parsley, eggs, and drained bread.

Season the mixture with salt and pepper and mix well.

Form the mixture into meatballs, about 100 g each (approximately 18 meatballs total).

To easily form the meatballs without sticking, wet your hands.

Heat butter in a skillet over high heat and sear the meatballs until browned.

Once browned, reduce the heat and let the meatballs cook for about 25 to 30 minutes.

Retrieve the meat juices from the skillet to prepare the sauce.

Chop the remaining four onions and sauté them in the meat juices for about 5 minutes.

Add a pinch of thyme and the brown sugar, allowing it to caramelize before deglazing with red wine vinegar.

Let the vinegar evaporate, then add 1 liter of water mixed with the dissolved bouillon cubes.

Once the mixture reaches a boil, add the Liège syrup, spices, bay leaves, salt, and pepper.

Let the sauce simmer uncovered for about 30 to 35 minutes.

Once the sauce is ready, add the currants.

If the sauce is too liquid, you can add cornstarch, but first, dilute it in cold water to avoid lumps.

Finally, add the meatballs to the sauce to warm them up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens