Boulets Liegeois (Belgian Meatballs) Recipe

Name: Boulets Liegeois (Belgian Meatballs)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meatballs; 1 lb ground beef; 1 lb ground pork; 4 slices white bread, crusts removed, crumbed (turned into breadcrumbs); 1 yellow onion, diced; 1 bunch Italian parsley, finely chopped; 2 large eggs; salt and pepper, to taste; flour (for dredging); 2 tablespoons unsalted butter; For the Sauce; 2 tablespoons unsalted butter; 3 cups diced onions; 2 tablespoons brown sugar; 1 teaspoon dried thyme; 2 tablespoons flour; 1 tablespoon red wine vinegar; 2/3 cup apple butter; 3 cups beef stock; 2 bay leaves; salt and pepper, to taste

Servings: persons

For the meatballs
1 lb ground beef
1 lb ground pork
4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
1 yellow onion, diced
1 bunch Italian parsley, finely chopped
2 large eggs
salt and pepper, to taste
flour (for dredging)
2 tablespoons unsalted butter
For the Sauce
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup apple butter
3 cups beef stock
2 bay leaves
salt and pepper, to taste

1
Mix beef and pork together in a large bowl to thoroughly combine.
2
Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
3
Roll into meatballs, about 1/2 cup each, and dredge in flour.
4
Heat butter in a large skillet over medium heat.
5
Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
6
Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
7
Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
8
Add the brown sugar and thyme, stir and cook for 1 minute.
9
Add the flour, stir to combine.
10
Add apple butter and vinegar, stir.
11
Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
12
Add the meatballs back to the sauce and cook for 15 minutes to heat through.
13
Serve immediately with pomme frites {French fries} and Belgian beer or wine.

1189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the meatballs, 1 lb ground beef, 1 lb ground pork, 4 slices white bread, crusts removed, crumbed (turned into breadcrumbs), and more.

Yes, Boulets Liegeois (Belgian Meatballs) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Boulets Liegeois (Belgian Meatballs)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions