Boulets Liégeois (Belgium)

An authentic recipe for classic Belgian Boulets Liégeois, combining juicy meatballs with a luscious dark sauce made from apple and pear fruit syrup.

Level Medium Prep 30 min Cook 45 min Servings 4 Score 4.9/10

Ready in

75 min

Makes 4 servings

Prep 30m

Cook 45m

Level Medium

About this recipe

An authentic recipe for classic Belgian Boulets Liégeois, combining juicy meatballs with a luscious dark sauce made from apple and pear fruit syrup.

Traditional Belgian meatballs from Liège drenched in an iconic sweet-and-sour fruit syrup sauce.

In a large bowl, combine ground beef, ground pork, bread crumbs soaked in milk, chopped shallots, parsley, egg, salt, and pepper. Mix well and shape into large meatballs.
Melt butter in a large skillet and brown the meatballs on all sides until golden. Remove and set aside.
In the same pan, sauté the sliced onions until soft and caramelized.
Sprinkle flour over the onions, stir well, then gradually pour in the beef stock and add the Liège syrup, stirring until smooth and simmering.
Return the meatballs to the rich sauce, cover, and let simmer on low heat for 30 minutes until cooked through and the sauce thickens nicely.

Calories 520

Protein 34g

Carbs 26g

Fat 32g

Fiber 3g

Sugar 14g

Sodium 780mg

Serving Size 1 serving

Prep 30 min

Cook 45 min

Total 75 min

Overall 9.3 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An incredible Belgian classic balancing savory meatballs with a uniquely sweet, glossy, and complex dark sauce.

Traditional Belgian meatballs from Liège drenched in an iconic sweet-and-sour fruit syrup sauce.

Summary

An authentic recipe for classic Belgian Boulets Liégeois, combining juicy meatballs with a luscious dark sauce made from apple and pear fruit syrup.

Simmer the meatballs slowly in the sauce so they absorb all the rich caramel flavors
Make sure to use a mix of beef and pork for the most tender and flavorful meatball texture
Serve hot with crispy Belgian fries to soak up every drop of the delicious sauce