Boulet Liégeois Vegan Recipes

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BOULETS LIEGEOIS (BELGIAN MEATBALLS)



Boulets Liegeois (Belgian Meatballs) image

Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website

Provided by Chef PotPie

Categories     Belgian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

1 lb ground beef
1 lb ground pork
4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
1 yellow onion, diced
1 bunch Italian parsley, finely chopped
2 large eggs
salt and pepper, to taste
flour (for dredging)
2 tablespoons unsalted butter
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup apple butter
3 cups beef stock
2 bay leaves
salt and pepper, to taste

Steps:

  • Mix beef and pork together in a large bowl to thoroughly combine.
  • Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
  • Roll into meatballs, about 1/2 cup each, and dredge in flour.
  • Heat butter in a large skillet over medium heat.
  • Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
  • Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
  • Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
  • Add the brown sugar and thyme, stir and cook for 1 minute.
  • Add the flour, stir to combine.
  • Add apple butter and vinegar, stir.
  • Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
  • Add the meatballs back to the sauce and cook for 15 minutes to heat through.
  • Serve immediately with pomme frites {French fries} and Belgian beer or wine.

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