Boulets liégeois

• Meat

  • 1 lb Ground beef, grass-fed
  • 1 lb Ground pork

• Produce

  • 2 Bay leaves
  • 1 bunch Italian parsley
  • 3 cups Onions
  • 1 tsp Thyme, dried
  • 1 Yellow onion

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 3 cups Beef stock

• Condiments

  • 2/3 cups Sirop de liege - organic apple butter

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1 Flour
  • 2 tbsp Flour
  • 2 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Bread & Baked Goods

  • 4 Slices White bread

• Dairy

  • 4 tbsp Butter, unsalted

Found on cookingwithcurls.com

Description

Ingredients

• For the Meatballs
• 1 Pound grass-fed ground beef
• 1 Pound ground pork
• 4 Slices white bread, crusts removed (turned into breadcrumbs)
• 1 yellow onion (diced)
• 1 bunch Italian parsley (finely choppped)
• 2 Large eggs
• salt and pepper to taste
• flour for dredging
• 2 Tablespoons unsalted butter
• For the Sauce
• 2 Tablespoons unsalted butter
• 3 Cups diced onions (about 3 onions)
• 2 Tablespoons brown sugar
• 1 teaspoon dried thyme
• 2 Tablespoons flour
• 1 Tablespoon red wine vinegar
• 2/3 cups sirop de Liège - organic apple butter (I used R.W. Knudsen)
• 3 Cups beef stock
• 2 bay 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 the syrup Liège {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.