Boulets Liegeois (Belgian Meatballs)
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
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INGREDIENTS
NutritionFor the meatballs
- 1lb ground beef
- 1lb ground pork
- 4slices white bread, crusts removed, crumbed (turned into breadcrumbs)
- 1
- 1
- 2large eggs
- salt and pepper, to taste
-
- 2tablespoons unsalted butter
For the Sauce
- 2tablespoons unsalted butter
- 3cups diced onions
- 2tablespoons brown sugar
- 1teaspoon dried thyme
- 2tablespoons flour
- 1tablespoon red wine vinegar
- 2⁄3cup apple butter
- 3cups beef stock
- salt and pepper, to taste
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DIRECTIONS
- 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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