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The world of fermentation.
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
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