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Belgian Meatballs (Boulets à la Liégeoise)

4 to 6 Servings

1 hour plus chilling

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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.

4 to 6

Servings

Tip

Don't use tongs to flip the meatballs during browning or to remove the partially cooked meatballs from the skillet. They're soft and delicate until fully cooked, so it's best to use a spoon or two to maneuver them.

1 hour

plus chilling

Ingredients

  • 2

    slices (about 2 ounces) rye-caraway bread, torn into bite-size pieces (about 1½ cups)

  • cups low-sodium beef broth, divided

Directions

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Reviews
Michael G.

Does Milkstreet have the recipe for pommes frites or how to do the roasted potatoes referred to in the note?

Lynn C.

Hi Michael -

We don't (yet) have a recipe for pommel frites. For roasted potatoes, we recommend tossing potatoes with olive oil and seasoning with salt and pepper and then roasting at a high heat (450 degrees) on a rimmed baking sheet until tender and golden brown.

Best,
The Milk Street Team

Miles P.

Delicious! So many strong flavours and spices but they really work well together, nothing is overpowering (even the Dill, which there is a lot of). I'm not a fan of prunes usually but the sauce ends up like more of a plum or sweet & sour sauce.