Belgian Liège-Style Meatballs in Tomato-Onion Gravy

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Boulettes Liégeoises are a beloved meatball specialty from the French-speaking Liège region of eastern Belgium. These tender pork-and-beef meatballs are gently braised in a tangy tomato-onion gravy enriched with a splash of Belgian ale, creating a deeply savory dish traditionally served with frites, crusty bread, or buttery mashed potatoes.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 17 gCarbs
• 2 gFiber
• 5 gSugar
• 36 gProtein
• 720 mgSodium
• 680 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 9 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground pork
• 1/2 lb (225 g) ground beef
• 1 cup soft fresh breadcrumbs
• 1 large egg, lightly beaten
• 1 small onion, finely grated and squeezed dry
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1/2 tsp ground nutmeg
• 1 tsp salt and 1/2 tsp black pepper

For the tomato-onion gravy

• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup beef stock
• 1/2 cup Belgian blonde or amber ale (such as Leffe)
• 2 tbsp tomato paste
• 1 bay leaf, salt, and freshly ground pepper to taste

Directions

1. In a large bowl, combine the pork, beef, breadcrumbs, egg, grated onion, parsley, nutmeg, salt, and pepper. Mix gently with your hands until just combined—avoid overworking the mixture so the meatballs stay tender.
2. Shape the mixture into 16-18 evenly sized meatballs, about 1.5 inches (4 cm) in diameter, and set them on a plate.
3. Melt 1 tbsp of the butter in a large skillet or Dutch oven over medium-high heat. Add the meatballs in a single layer and brown on all sides, about 6-8 minutes total. Transfer to a clean plate.
4. Reduce the heat to medium, add the remaining butter to the same pan, and sauté the sliced onion until soft and golden, about 6 minutes. Stir in the garlic and cook for 1 minute until fragrant.
5. Sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste. Slowly pour in the beef stock and ale while whisking to prevent any lumps from forming.
6. Stir in the tomato paste and add the bay leaf. Nestle the meatballs back into the pan along with any accumulated juices, then bring the gravy to a gentle simmer.
7. Cover and simmer for 15 minutes, or until the meatballs are cooked through and the sauce has thickened to coat the back of a spoon.
8. Discard the bay leaf, taste and adjust the seasoning, then garnish with extra chopped parsley. Serve hot with Belgian frites, crusty bread, or creamy mashed potatoes.

Cook’s Notes

• Use day-old or slightly stale breadcrumbs for better binding and a lighter, more tender texture—fresh crumbs can make the meatballs dense.
• A Belgian blonde or amber ale works beautifully here; avoid hoppy IPAs which can turn the gravy bitter.
• The meatballs taste even better the next day, so consider making them a few hours ahead and reheating gently.
• In Liège it is traditional to serve a small spoonful of apple compote or apple sauce alongside, which provides a lovely sweet contrast to the savory gravy.
• If you prefer a smoother sauce, remove the meatballs once cooked and purée the onions briefly with an immersion blender before returning them to the pan.

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