Can I make the Liège meatballs without celeriac puree or endive salad?

Yes, you can also serve the Liège meatballs with, for example, mashed potatoes and vegetables of your choice.

Can I make the Liège meatballs without vinegar?

Yes, if you don't want to use vinegar, you can omit it or replace it with, for example, lemon juice.

What is a nice drink to have with these Liège meatballs with celeriac puree and endive salad?

A Belgian beer such as a dubbel or a brown beer pairs well with this recipe for Liège meatballs.

What makes the original recipe for Liège meatballs so unique?

The big secret of meatballs in Liège style undoubtedly lies in the sauce. Instead of a regular tomato sauce or meat gravy, the boulet liegeois shines with its unique sweet-and-sour character. This is achieved by combining a generous portion of slowly cooked onions with the authentic Liège syrup (syrup of apples and pears), finished with a touch of mustard and vinegar for the perfect balance.

Can I prepare the meatballs in Liège sauce in advance?

Yes, absolutely! Just like most Belgian stews, these meatballs in Liège sauce taste even more intense the next day, as the sweet-and-sour sauce has fully absorbed into the meat. Feel free to prepare them a day in advance and gently reheat them on a low flame. If the sauce has become too thick, you can add a small splash of extra broth.

Recipe Liège meatballs with celeriac puree and endive salad

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40min

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Next Level

I am making an absolute bistro classic: Liège meatballs. Juicy meatballs in that typical, delicious sweet-and-sour sauce based on onions and real Liège syrup. This is pure comfort food that both young and old will lick their thumbs and fingers! In this recipe for boulet liegeois, I make the sauce nicely syrupy and rich in flavor with a good dollop of mustard, a hint of vinegar, and of course that deep, sweet syrup. I serve these delightful meatballs in Liège sauce with a silky smooth celeriac puree and a tasty fresh endive salad. Quick, super flavorful, and ready in just 40 minutes.

Ingredients

What do you need?

Quantity: 4P

Meatballs
800 g mixed minced meat
1 bunch curly parsley
2 cloves garlic
1 shallot
70 g white bread without crust
100 ml milk
1 egg
Pepper and salt

Sauce
1 tbsp butter
2 large onions
Thyme & bay leaf
1 tbsp flour
1 tbsp mustard
1 tsp vinegar
2 tbsp Liège syrup
500 ml chicken or veal broth
Pepper and salt

Serve with celeriac puree and endive salad

800 g mixed minced meat
1 bunch curly parsley
2 cloves garlic
1 shallot
70 g white bread without crust
100 ml milk
1 egg
Pepper and salt

1 tbsp butter
2 large onions
Thyme & bay leaf
1 tbsp flour
1 tbsp mustard
1 tsp vinegar
2 tbsp Liège syrup
500 ml chicken or veal broth
Pepper and salt

Serve with celeriac puree and endive salad

Preparation method

How do you make this?

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Cut the crust off the bread and soak the crumb in milk.

Peel the garlic and shallot, grate the garlic and finely chop the shallot and add to the minced meat.

Finely chop the parsley, add it along with pepper and salt, the egg, and the squeezed crumb to the minced meat.

Form balls the size of a ping pong ball and brown them nicely all around in a large pot, scoop them out and add the finely sliced onion rings, let them sauté until nicely colored, add an extra piece of butter if the mixture is too dry.

Add the flour, mix until you can no longer see it, and deglaze with half of the stock, stirring well. Now add mustard, vinegar, syrup, and the rest of the stock, season with pepper and salt.

Let it reduce for 2 minutes and add the browned meatballs back in, put the lid on and let it simmer gently for 10 minutes.

Serve with the puree and salad.