Balls

at the Léopold 7

The emblematic gourmet recipe of the Province of Liège, boulets à la liégeoise can be made in many different ways! Every recipe is different, and everyone can add their own personal touch.

We deliver ours, with our beloved Terres-de-Meuse beer, Léopold 7!

Suggested by

Justine

Terres-de-Meuse ambassador

Choose with care

The ingredients

For 4 people

1 kg pork and beef mince
2 large onions
1 bunch parsley
2 eggs
2 tablespoons Liège syrup
2 handfuls raisins
Chapelure
Salt and pepper
Cinnamon
Thyme and a bay leaf
100 cl Leopold 7 beer

Made with passion

Preparation

1hour5minutes Medium Cheap

1. Chop the onions finely, and sauté 1.5 onions in a saucepan with a knob of butter. Reserve half an onion for the meatballs.

2. Add the grapes, bay leaf, syrup and beer, a pinch of brown sugar and cinnamon

3. Reduce by half over low heat

4. Meanwhile, make the meatballs: in a large dish, gently mix (by hand!) the mince, eggs, finely chopped parsley and breadcrumbs, to obtain a homogeneous preparation

5. Season with salt and pepper

6. Roll the meatballs by hand (approx. 120 gr/piece)

7. Place the meatballs in a buttered baking dish

8. Bake for approximately 35 minutes at 180°.

9. Then plunge the meatballs into the reduced sauce and simmer until the meatballs have finished cooking and the sauce is quite dense

10. Serve with the side dish of your choice (but it’s best with French fries, of course!)

Good eating!