Belgian Meatballs (Boulets à la Liégeoise) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Belgian Meatballs (Boulets à la Liégeoise)

Appears in March-April 2019

1 hour plus chilling

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.

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

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