Sweet and Sour Belgian meatballs - Boulet Liégeois Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey reduces fat content while still providing protein.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and can be made at home.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier alternative with more fiber.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds flavor while being a natural sweetener.

Start with 1 kg of mixed ground pork and beef for the meatballs.

Peel and finely dice 2/3 of a shallot.

Chop parsley, using only half of the chopped amount for the meatballs.

Add 50 g of breadcrumbs to absorb excess moisture.

Add 2 egg yolks for binding and richer texture.

Mix everything gently together, being careful not to overwork the meat.

Roll the mixture into uniform balls, wetting hands with cold water to ensure smooth surfaces.

Melt a generous knob of butter in a white pan over medium heat.

Sear the meatballs on all sides until they develop a deep brown crust, then remove and set aside.

Slice two onions into half rings and add to the pan to deglaze with the moisture released.

Add a splash of balsamic vinegar to lift the flavorful bits from the pan.

Add 100 g of syrup de Liège, 100 g of beef stock, 100 g of raisins, thyme, and bay leaves to the pan.

Return the seared meatballs to the pan and bring to a gentle simmer, allowing the sauce to reduce and flavors to meld.

Cook small waxy potatoes in salted water until fork tender, about 20-25 minutes, then drain and add butter.

Blanch green beans in boiling salted water with a pinch of baking soda for 5-7 minutes until al dente.

Sweat the leftover shallot in butter until translucent, then add the green beans and season with white pepper and salt.

Plate the meatballs with sauce, green beans, and parsley potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens