Boulet à la liégeoise - 750g

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while maintaining flavor.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: chicken stock

Vegetable stock is lower in calories and suitable for vegetarians.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide more fiber and can be a healthier binding option.

Begin by preparing the meat mixture with a 50/50 blend of ground beef and ground pork.

Finely chop the onion and add it to the meat mixture.

Add bread crumbs soaked in milk to the mixture.

Mix the ingredients thoroughly to form a paste.

Add chopped parsley, 2 eggs, salt, and a generous amount of black pepper to the mixture.

Form large meatballs, about the size of a hand, and coat them in lightly beaten egg whites.

Place the meatballs on a baking sheet for the oven.

Preheat the oven to 200°C (about 392°F) and bake the meatballs for 20-30 minutes until golden brown.

While the meatballs are baking, prepare the sauce by soaking raisins in péquet for about an hour.

In a skillet, melt butter and slowly caramelize chopped onions with a lid on until softened.

Add sirop de liège to the onions and caramelize further.

Deglaze the pan with vinegar, then add beef stock, the soaked raisins, and a bay leaf.

Season the sauce with salt and let it simmer for 20-30 minutes while the meatballs finish baking.

Once the meatballs are done, add them to the sauce and let them simmer together for a minimum of 10-30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens