Boulets à la Liégeoise

Name: Boulets à la Liégeoise
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Belgian
Ingredients: 600g ground beef; 200g ground veal; 1 egg; 80g breadcrumbs; 1 onion, finely diced; 3 tbsp sirop de Liège (or apple butter); 2 tbsp Dijon mustard; 300ml beef stock; 2 tbsp red wine vinegar; 2 tbsp vegetable oil; Salt and pepper; Fresh parsley

Boulets à la Liégeoise (boo-LAY ah lah lyay-JWAHZ)

Liège Meatballs in Sweet-Sour Sauce

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 476 kcal

Large, tender beef meatballs simmered in a rich, glossy sauce of Liège sirop (concentrated apple-pear syrup) and beef stock — the flagship dish of Liège cuisine.

Nutrition & Info

Protein 32.0g

Carbs 24.0g

Fat 28.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

large skillet mixing bowl saucepan

Presentation Guide

Vessel: deep plate

Garnishes: fresh parsley

Accompaniments: Belgian frites, green salad

Ingredients

600g ground beef
200g ground veal
1 egg
80g breadcrumbs
1 onion, finely diced
3 tbsp sirop de Liège (or apple butter)
2 tbsp Dijon mustard
300ml beef stock
2 tbsp red wine vinegar
2 tbsp vegetable oil
Salt and pepper
Fresh parsley

Instructions

1
Mix ground beef and veal with egg, breadcrumbs, half the diced onion, salt, and pepper. Shape into 8 large meatballs.
2
Brown meatballs in oil in a hot skillet on all sides. Remove and set aside.
3
Sauté remaining onion in the same pan until soft. Add beef stock, scraping up browned bits.
4
Stir in sirop de Liège, mustard, and vinegar. Bring to a simmer.
5
Return meatballs to the sauce. Cover and simmer 25 min until cooked through and the sauce is glossy and thick.
6
Serve with frites and garnish with parsley. The sweet-sour sauce is the star.

💡

Did You Know?

Sirop de Liège, the key ingredient, is made by cooking pears and apples for 24 hours without adding sugar — it takes 7kg of fruit to make 1kg of sirop.

Chef's Notes

Equipment Tips

large skillet
mixing bowl
saucepan

Garnishing

fresh parsley

Accompaniments

Belgian frites, green salad

The Story Behind Boulets à la Liégeoise

Boulets à la Liégeoise are the pride of Liège, featured on every traditional restaurant menu in the city. The dish showcases sirop de Liège, a thick fruit syrup that has been produced in the region since the 14th century. The sweet-sour combination of the syrup with mustard creates a distinctly Belgian flavour profile.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: 19th century Liège

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