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Genuine Liege meatballs PDF Print E-mail


BOULETS-A-LA-LIEGEOISEIngredients: For 4 persons - 500 g of ground pork-beef - 1/2 chopped shallot - 100 g of bread soaked in milk - salt, pepper and nutmeg - 1 tablespoon of chopped parsley  - 1 whole egg - 50 g of butter - 1 tablespoon of fine sugar - 2 tablespoons of vinegar - 200 g of slivered onion - thyme, bay and marjoram - 2 teaspoons of Sirop de Liège - 40 dry raisins.

Mix the ground meat with the shallot, the bread, the parsley, the egg, the salt, the pepper and the nutmeg and form 8 meatballs.

Heat the butter and brown the meatballs on all sides, remove them and put them on a plate. Deglaze with the vinegar and sugar, allow one-half to evaporate and add the onions, the thyme, the bay and the marjoram.

Place the meatballs on the bed of onions and add water to mid-height. Allow to simmer covered for 20 minutes.

Remove the meatballs and put on the plate with one-half of the onions, mix the sauce and pass it through the strainer. Add the Sirop de Liège and the dry raisins, adjust the seasoning and put the meatballs back in the sauce, reheat before serving.


 

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