Belgian · Main course · SAMPLE RECIPE
Boulets liégeois · Liège meatballs in onion gravy
Large, tender beef-and-pork meatballs with a sweet-tangy onion gravy enriched by apple-and-pear syrup. A hearty specialty with a distinctive Liège accent.
Save to your Saucey Space, or keep a bookmark on this device.
A NOTE FROM THE KITCHEN
Look for sirop de Liège.
Sirop de Liège is a thick fruit spread made from apples and pears. It gives this gravy its characteristic sweet-fruit depth. Thick apple butter is a workable home substitute, but tastes different. This batch makes eight large meatballs; fries are prepared separately.
Ready to get started? The ingredients and steps are right below.
LET’S MAKE SOMETHING GOOD
Boulets liégeois · Liège meatballs in onion gravy
Sample recipe awaiting kitchen testing. Timings are estimates.
The good part
Check off each step as you cook.
0 of 5 steps complete
BEHIND THE DISH · Liège, Belgium
Boulets liégeois · Liège meatballs in onion gravyBeyond the plate.
Large meatballs and a fruit-sweetened onion gravy give this Liège dish its distinctive character.
ORIGINS & EVOLUTION
A city’s meatball specialty.
Boulets liégeois are associated with Liège. Their substantial size and sweet-tangy sauce set the preparation apart from meatballs served in tomato or cream sauces.
CULTURAL CONTEXT
Fruit syrup in a savory dish.
Sirop de Liège, made from apples and pears, brings concentrated fruit flavor to the gravy. Onion and vinegar provide a savory, sharp balance around that sweetness.
AT THE TABLE
Baked first, then sauced.
Our beef-and-pork meatballs bake on a tray while the gravy simmers separately. They finish together briefly so the sauce coats them without requiring a crowded frying pan.
What else sounds good?
There’s a little more inspiration in the kitchen.
Back to the recipes