Boulets Liegeois Belgian Meatballs Recipes

Steps:

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

Steps:

• Mix all ingredients except flour, fat and tomatoes.
• Make balls; roll in flour and brown in heavy pot.
• Add tomatoes; cover and simmer 30 to 40 minutes.

Steps:

• Soak breadcrumbs in milk for 5 minutes. Squeeze dry.
• Mix with the turkey, pork, egg, shallot, parsley, salt and pepper. Shape into 8 (2 inch) balls. Dust with flour.
• Heat the butter and oil in a large skillet.
• Add meatballs. Brown evenly. Remove. Cover to keep warm.
• To skillet add the onion and endive. Saute 10 minutes.
• Add the sugar and flour. Cook 1 minute.
• Add beer and broth. Let thicken.
• Return meatballs to heat through.
• Top with parsley.