Boulets Liegeois (Belgian Meatballs)

READY IN: 1hr 40mins

INGREDIENTS

  • For the meatballs
  • 1lbground beef
  • 1lbground pork
  • 4sliceswhite bread, crusts removed, crumbed(turned into breadcrumbs)
  • 1yellow onion, diced
  • 1bunchItalian parsley, finely chopped
  • 2largeeggs
  • salt and pepper, to taste
  • flour (for dredging)
  • 2tablespoonsunsalted butter
  • For the Sauce
  • 2tablespoonsunsalted butter
  • 3cupsdiced onions
  • 2tablespoonsbrown sugar
  • 1teaspoondried thyme
  • 2tablespoonsflour
  • 1tablespoonred wine vinegar
  • 23 cupapple butter
  • 3cupsbeef stock
  • 2bay leaves
  • salt and pepper, to taste
  • DIRECTIONS

  • 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.
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