Entree: Belgium – Wallonia – Boulets Liégeois (Liège-style meatballs in a sweet-and-sour beer and onion gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground beef
- 1 small onion, finely grated, approx. 4 oz (115 g)
- 1 cup (100 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk
- 1 large egg, beaten
- 2 tbsp (8 g) fresh parsley, finely chopped
- 1/2 tsp (1 g) ground nutmeg
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (30 g) butter for sauce
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 cup (240 ml) Belgian brown ale or similar malty beer
- 1 1/2 cups (360 ml) beef stock
- 2 tbsp (40 g) sirop de Liège or thick fruit syrup (substitute: dark brown sugar)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) Dijon mustard
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional, for thickening)
- Salt and pepper to taste

Instructions

1. In a large bowl combine ground pork, ground beef, grated onion, breadcrumbs, milk, beaten egg, parsley, nutmeg, salt, and pepper; mix gently until just combined and shape into 12–16 meatballs.
2. Heat vegetable oil in a large skillet over medium-high heat and brown meatballs on all sides, about 6–8 minutes; remove and set aside.
3. In the same skillet melt butter, add sliced onion and cook over medium heat until deeply softened and lightly caramelized, about 10–12 minutes.
4. Add beer and scrape up browned bits, then stir in beef stock, sirop de Liège, vinegar, and Dijon mustard; bring to a simmer.
5. Return meatballs to the skillet, cover partially, and simmer gently for 15–20 minutes until meatballs are cooked through and sauce has developed flavor.
6. If sauce needs thickening, stir in cornstarch slurry a little at a time and simmer until desired consistency; adjust seasoning with salt and pepper.
7. Serve meatballs hot with boiled potatoes, fries, or crusty bread and spoon the gravy generously over them.