Home page printable versionBOULETS A LA LIEGEOISE MEATBALLS A LA LIEGEOISE Recipe as approved and adopted by the Brotherhood of ' Le Gay Boulet de Boncelles ' . We don't pretend to have THE recipe of the Boulet à la liégeoise. As a matter of fact there are as many recipes as there are persons preparing this meal : each one puts his own touch to it Ingredients for about 10 balls 300 gr. minced beef 700 gr. minced pork 1 onion (finely chopped) some parsley (finely chopped) 4 slices of bread (well soaked in milk) 2 eggs some breadcrumbs salt, pepper and nutmeg Preparation Mix all the ingredients to get a homogeneous preparation Roll up the balls (about 120 gr.) . Dip yours hands in lukewarm water from time to time Cooking Place the balls in a buttered dripping pan Put the pan in the oven (180°) for 34 about minutes Sauce Brown 4 onions (roughly chopped) with a pinch of thyme, 1 bay leaf and 2 cloves in a little fat Add 4 tablespoons of brown sugar to get a caramel . Deglaze with a dash of wine vinegar Moisten either with meat extract diluted in water or veal stock Add salt and pepper Add 1 or 2 tablespoons of genuine 'Sirop de Liège' Sirop de Liège,apple butter is a highly concentrated form of apple sauce produced by long,slow cooking of apples and pears with cider or water to a point where the sugar in the apples caramelizes turning the apple butter to a deep brown Cook in a sauce pan for 35 to 40 minutes Finish the sauce thickening it with cornflour or beurre manié ( mixed butter and flour ) Add some raisins soaked in peket (Belgian gin) and some juniper berries Adjust the seasoning Drop the balls in the sauce and simmer gently on a low heat for a few minutes Accompaniment Homemade fries and lettuce or stewed apples is the best choice and don't forget mustard and mayonnaise Beverage According to your mood and the time of year you'll choose either beer or wine AND NOW YOU'RE READY TO ENJOY THEQUINTESSENCE OF GASTRONOMY