Entree: Belgium – Central Culinary Region – Boulets Liégeois (Liège-style savory meatballs in a sweet-and-sour beer and onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 2 lb (907 g) mixed ground pork and ground beef (about 1 lb / 454 g each)
- 1 cup (100 g) fresh breadcrumbs
- 1/2 cup (120 ml) milk
- 2 large eggs
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) ground black pepper
- 1 1/2 tsp (9 g) fine sea salt
- 1/4 tsp (1 g) ground nutmeg
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, thinly sliced, about 8 oz (225 g)
- 12 fl oz (355 ml) Belgian brown ale or mild beer
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) cider vinegar
- 2 tbsp (40 g) packed dark brown sugar
- 1 tbsp (15 g) Dijon mustard
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) cold water (slurry)
- Salt and pepper to taste

Instructions

1. In a large bowl combine breadcrumbs and milk and let soak 5 minutes, then add ground meats, eggs, parsley, salt, pepper, and nutmeg; mix gently until just combined and form into 12 evenly sized meatballs.
2. Heat vegetable oil in a large skillet over medium-high heat and brown meatballs on all sides in batches, about 6–8 minutes per batch; remove and set aside.
3. In the same skillet melt butter over medium heat and add sliced onion; cook, stirring occasionally, until soft and caramelized, about 12–15 minutes.
4. Pour in beer and scrape up browned bits, then add beef stock, cider vinegar, brown sugar, and Dijon mustard; bring sauce to a gentle simmer and taste for seasoning.
5. Return meatballs to the skillet, cover partially, and simmer gently in the sauce for 20–25 minutes until cooked through and sauce has slightly reduced.
6. Stir in cornstarch slurry a little at a time to thicken the sauce to glaze consistency; simmer 2–3 more minutes, adjust salt and pepper, then serve the meatballs spooned with sauce.