Belgian Meatballs (Boulets à la Liégeoise)

This recipe was inspired by “a torrent of 700 foil-wrapped meatballs” we saw rain from balconies in Belgium.

By Diane UngerFebruary 4, 2019

Makes
4 to 6 servings
Cook Time
1 hour
Active time plus cooling
plus chilling
Rating
3

Meatballs from French-speaking Belgium are known as boulets à la liégeoise. They're generously sized and savory-sweet thanks to a sauce made with sirop de Liège, a dark, thick, spreadable fruit juice concentrate. To mimic the syrup's fruity sweetness, we used prunes plumped in beef stock, then pureed in a blender until smooth. Traditionally, the meatballs are served with crisp pommes frites, but roasted potatoes are an easier endeavor at home, and a simply dressed bitter greens salad alongside balances the sweetness of the sauce.

Tip

Don't use tongs to flip the meatballs during browning or to remove the partially cooked meatballs from the skillet. They're soft and delicate until fully cooked, so it's best to use a spoon or two to maneuver them.

Ingredients

2
slices (about 2 ounces) rye-caraway bread, torn into bite-size pieces (about 1½ cups)
2 ¼
cups low-sodium beef broth, divided
1
pound 90 percent lean ground beef
1
pound ground pork
1
large egg, lightly beaten
1
teaspoon ground allspice
½
teaspoon grated nutmeg
8
tablespoons finely chopped fresh dill, divided
Kosher salt and ground black pepper
1
cup pitted prunes
1
tablespoon salted butter
1
small yellow onion, finely chopped
½
cup light Belgian beer, such as Stella Artois
3
bay leaves
2
thyme sprigs
1
tablespoon cider vinegar

Step 1

Line a rimmed baking sheet or large plate with kitchen parchment and mist with cooking spray.

In a large bowl, combine the bread and ¼ cup of broth, then mix with your hands to form a smooth paste.

Add the beef, pork, egg, allspice, nutmeg, 2 tablespoons of dill, 2 teaspoons salt and 1 teaspoon pepper. Mix with your hands until well combined and no streaks of bread remain.

Divide into 12 portions (a heaping ¼ cup each). Using moistened hands, roll each into a ball and place on the prepared baking sheet. Cover and refrigerate for at least 15 minutes or up to 2 hours.

Step 2

Meanwhile, in a small microwave-safe bowl, combine the prunes and the remaining 2 cups broth. Microwave on high until simmering, about 4 minutes.

Let cool for about 10 minutes, then transfer to a blender and puree until smooth, about 1 minute. Set aside until ready to use.

Step 3

In a nonstick 12-inch skillet over medium, melt the butter. Add the meatballs (reserve the baking sheet) and cook until lightly browned, about 5 minutes.

Using 2 spoons (do not use tongs), carefully flip the meatballs and cook until the second sides are lightly browned, about another 5 minutes.

Using the spoons, carefully return the meatballs to the baking sheet.

Step 4

Pour off and discard all but 1 tablespoon of fat from the skillet and return to medium. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes.

Pour in the beer, bring to a simmer and cook, stirring occasionally, until reduced by about half, about 3 minutes.

Stir in the prune puree, bay and thyme, then bring to a simmer, stirring occasionally. Carefully return the meatballs to the skillet, then cover, reduce to medium-low and simmer for about 7 minutes.

Turn the meatballs to coat with sauce and continue to cook, uncovered, until the centers reach 165°F to 170°F, another 5 to 7 minutes.

Step 5

Using a slotted spoon, transfer the meatballs to a deep serving dish and tent with foil to keep warm.

Remove and discard the bay and thyme from the sauce, then continue to simmer, stirring occasionally, until slightly thickened, about 5 minutes.