Entree: Belgium – Brussels – Boulets Liégeois (Liège-style pork and beef meatballs served in a sweet-and-sour caramelized onion and preserved-fruit sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 2 large eggs, approx. 3 1/2 oz (100 g)
- 2 slices (2 1/8 oz (60 g)) white sandwich bread, crusts removed and soaked in milk
- 1/2 cup (120 ml) whole milk
- 1 medium (5 1/4 oz (150 g)) onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 3/4 cup (90 g) finely fresh breadcrumbs (squeeze drained soaked bread)
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 g) ground nutmeg
- 2 tbsp (30 g) fresh flat-leaf parsley, chopped
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) beef or veal stock
- 3 tbsp (45 g) brown sugar
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) Sirop de Liège or thick apple-pear jam
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, to thicken)
- Extra oil or butter for frying as needed

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1 lb (454 g) ground pork
- 2 large eggs, approx. 100 g
- 2 slices (60 g) white sandwich bread, crusts removed and soaked in milk
- 1/2 cup (120 ml) whole milk
- 1 medium (150 g) onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) butter
- 3/4 cup (90 g) finely fresh breadcrumbs (squeeze drained soaked bread)
- 2 tbsp (30 ml) Dijon mustard
- 1 tsp (5 g) ground nutmeg
- 2 tbsp (30 g) fresh flat-leaf parsley, chopped
- 1 1/2 tsp (9 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 cups (480 ml) beef or veal stock
- 3 tbsp (45 g) brown sugar
- 3 tbsp (45 ml) white wine vinegar
- 3 tbsp (45 ml) Sirop de Liège or thick apple-pear jam
- 1 tbsp (15 ml) Worcestershire sauce
- 1 bay leaf
- 1 tsp (3 g) cornstarch mixed with 1 tbsp (15 ml) cold water (optional, to thicken)
- Extra oil or butter for frying as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine ground beef, ground pork, eggs, soaked and squeezed bread (include milk), breadcrumbs, 1 tbsp (15 ml) Dijon mustard, parsley, nutmeg, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) pepper. Mix gently until just combined and form into 12 even meatballs.
2. Heat 2 tbsp (30 ml) vegetable oil in a heavy skillet over medium heat. Brown meatballs on all sides in batches, about 6–8 minutes total per batch, then transfer to a plate.
3. In the same skillet reduce heat to medium-low and add 2 tbsp (30 ml) butter. Add the finely chopped onion and a pinch of salt; cook slowly until deeply caramelized, about 12–15 minutes, stirring occasionally.
4. Stir in brown sugar and continue to cook briefly until the onions are sticky and golden. Add white wine vinegar and scrape up any brown bits from the pan.
5. Add beef stock, Sirop de Liège, Worcestershire sauce, remaining 1 tbsp (15 ml) Dijon mustard, bay leaf, and remaining salt and pepper. Bring to a gentle simmer.
6. Return the browned meatballs to the pan, cover partially, and simmer gently for 20–25 minutes until cooked through and sauce has reduced and thickened. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
7. Adjust seasoning with salt, pepper, and a bit more vinegar or sugar to balance sweet and sour. Remove bay leaf before serving.
8. Serve hot with fries, mashed potatoes, or buttered noodles and garnish with extra chopped parsley.

1. In a large bowl combine ground beef, ground pork, eggs, soaked and squeezed bread (include milk), breadcrumbs, 1 tbsp Dijon mustard, parsley, nutmeg, 1 tsp salt, and 1/4 tsp pepper. Mix gently until just combined and form into 12 even meatballs.
2. Heat 2 tbsp vegetable oil in a heavy skillet over medium heat. Brown meatballs on all sides in batches, about 6–8 minutes total per batch, then transfer to a plate.
3. In the same skillet reduce heat to medium-low and add 2 tbsp butter. Add the finely chopped onion and a pinch of salt; cook slowly until deeply caramelized, about 12–15 minutes, stirring occasionally.
4. Stir in brown sugar and continue to cook briefly until the onions are sticky and golden. Add white wine vinegar and scrape up any brown bits from the pan.
5. Add beef stock, Sirop de Liège, Worcestershire sauce, remaining 1 tbsp Dijon mustard, bay leaf, and remaining salt and pepper. Bring to a gentle simmer.
6. Return the browned meatballs to the pan, cover partially, and simmer gently for 20–25 minutes until cooked through and sauce has reduced and thickened. If a thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until glossy.
7. Adjust seasoning with salt, pepper, and a bit more vinegar or sugar to balance sweet and sour. Remove bay leaf before serving.
8. Serve hot with fries, mashed potatoes, or buttered noodles and garnish with extra chopped parsley.