Boulet Liégeois Vegan Food

BOULETS LIEGEOIS (BELGIAN MEATBALLS)

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.

BOULET LIéGEOIS VEGAN

Steps:

• Just do it