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Belgian Meatballs (Boulets à la Liégeoise)
Meatballs from French-speaking Belgium are known as boulets à la liégeoise. They're generously sized and savory-sweet thanks to a sauce made with sirop de Liège, a dark, thick, spreadable fruit juice concentrate. To mimic the syrup's fruity sweetness, we used prunes plumped in beef stock, then pureed in a blender until smooth. Traditionally, the meatballs are served with crisp pommes frites, but roasted potatoes are an easier endeavor at home, and a simply dressed bitter greens salad alongside balances the sweetness of the sauce.
slices (about 2 ounces) rye-caraway bread, torn into bite-size pieces (about 1½ cups)
cups low-sodium beef broth, divided
01Line a rimmed baking sheet or large plate with kitchen parchment and mist with cooking spray. In a large bowl, combine the bread and ¼ cup of broth, then mix with your hands to form a smooth paste. Add the beef, pork, egg, allspice, nutmeg, 2 tablespoons of dill, 2 teaspoons salt and 1 teaspoon pepper. Mix with your hands until well combined and no streaks of bread remain. Divide into 12 portions (a heaping ¼ cup each). Using moistened hands, roll each into a ball and place on the prepared baking sheet. Cover and refrigerate for at least 15 minutes or up to 2 hours.
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