Boulet C Ftpl Mfred DodetBoulet C Ftpl Mfred Dodet
© FTPL Mfred Dodet


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!

Wondercom 7Wondercom 7
©Wondercom 7
Suggested by


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


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!

We set the mood

In your kitchen

Queen – Bohemian rhapsody

The team invites you to cook to music

What better than a rock classic to appreciate the generosity of Léopold 7.