Boulets Liegeois Belgian Meatballs Food

BELGIAN MEATBALLS

Belgian Meatballs image

Make and share this Belgian Meatballs recipe from Food.com.

Provided by Lori 13

Categories Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 cup fresh breadcrumb
1/4 cup evaporated milk
1 lb ground turkey
1/2 lb ground pork
1 egg (beaten)
1 tablespoon shallot (minced)
1 tablespoon parsley (minced)
salt
fresh cracked pepper
fresh grated nutmeg (to taste)
flour (for dredging)
2 tablespoons butter
1 tablespoon canola oil
1 onion (sliced thin)
3 Belgian endive (cored, sliced)
1 teaspoon sugar
2 tablespoons flour
1 cup belgian beer
1/2 cup pork broth
2 tablespoons parsley (minced)

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.

Nutrition Facts : Calories 689.2, Fat 35.1, SaturatedFat 12.5, Cholesterol 215.7, Sodium 510.7, Carbohydrate 43.5, Fiber 13.7, Sugar 5, Protein 46.6

BOULETS LIEGEOIS (BELGIAN MEATBALLS)

Boulets Liegeois (Belgian Meatballs) image

Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website

Provided by Chef PotPie

Categories Belgian

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 lb ground beef
1 lb ground pork
4 slices white bread, crusts removed, crumbed (turned into breadcrumbs)
1 yellow onion, diced
1 bunch Italian parsley, finely chopped
2 large eggs
salt and pepper, to taste
flour (for dredging)
2 tablespoons unsalted butter
2 tablespoons unsalted butter
3 cups diced onions
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons flour
1 tablespoon red wine vinegar
2/3 cup apple butter
3 cups beef stock
2 bay leaves
salt and pepper, to taste

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.

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