Main course - Belgium
by Nordine Ben Masaoud L’Arrosoir (2019)
Number of people 3
Preparation 90"
For the meatballs
- 250 g minced pork
- 250 g minced veal
- 50 g fresh breadcrumbs
- 2 eggs
- 10 g parsley
- 1 shallot
- 5 g flour
- Salt
- Pepper
For the sauce
- 500 ml vegetable stock
- 50 g golden raisins
- 100 g Sirop de Liège fruit spread
- A little fresh garlic
For the side
- Endive (witloof chicory)
- A splash of red wine vinegar
- Prepare the meatballs: mix all the minced meat in a large bowl with the finely chopped parsley, beaten eggs, seasoning and breadcrumbs.
- Once the ingredients are evenly distributed, shape the mixture into 110 g balls.
- Roll the meatballs in flour and pan-fry them in olive oil for 10 mins on low heat.
- Prepare the sauce: in a large pan, add the Sirop de Liège, raisins and fresh garlic and moisten with ½ litre of vegetable stock.
- Bring to the boil, then add the meatballs and cook covered for 40 mins on low heat.
- Serve with chopped endive (witloof chicory) seasoned with a splash of red wine vinegar.
Did you know?
Rather than “boulettes” as the French call them, the meatballs found in this popular speciality from Liège are actually called “boulets”. The term was first coined in the 16th Century by a head chef in Liège, Lancelot de Casteaux, and his “boulets” were made from... fish! The meat version that we all know today was therefore named “ronde boule” (round ball).
Nutritional advice
by Laurence DOUGHANSPF Santé Publique
For a more nutritionally balanced dish, you can add a source of whole grains such as a serving of rice or pearl barley, as well as another vegetable such as a raw grated carrot salad with lemon and fresh coriander.
