Boulets à la Liégeoise | Liége Meatballs | CrazyBob the Chef

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.

Start by preparing the meatball mixture.

Take 2 pieces of sliced bread and put them in a bowl.

Add 1 egg to the bowl with the bread.

Add 1.5 kilos of ground meat to the mixture.

Season with salt, pepper, and a little bit of paprika.

Mix all the ingredients together thoroughly.

Form the mixture into meatballs, approximately 15 to 20 meatballs can be made from this amount.

Place the meatballs on a baking tray and put them in the oven.

Cook the meatballs for 35 to 45 minutes, depending on their size.

For the sauce, chop 2 big onions (or 4 small ones) and set aside.

In a pot, add brown beef and a little bit of raisins.

Add syrup, which is a mix of apple jam and pear, to the pot.

Season the sauce with salt and let it cook slowly for 20 to 25 minutes.

If the sauce is too liquid, add a little bit of flour to thicken it.

After 25 minutes, check the meatballs; they should be crispy.

Take the cooked meatballs and place them in the sauce, allowing the sauce to soak into the meatballs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens