Bouletten met Saus (Belgian Meatballs with Sauce)
A beloved Belgian comfort food, Bouletten are tender, seasoned meatballs, typically served with a rich, savory sauce. This recipe focuses on creating a flavorful sauce that perfectly complements the meatballs.
🧂 Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 medium Onion(finely chopped)
- 50 g Breadcrumbs
- 100 ml Milk
- 1 large Egg
- 2 tbsp Parsley(chopped)
- 0.5 tsp Nutmeg(grated)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying meatballs)
- 30 g Butter(for sauce)
- 30 g Flour(for sauce)
- 500 ml Beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Mustard(Dijon or Belgian style)
- 1 Bay leaf
👨🍳 Instructions
- 1
Soak breadcrumbs in milk for 5 minutes.
💡 Tip: This helps create a tender meatball. - 2
In a large bowl, combine ground beef, ground pork, chopped onion, soaked breadcrumbs, egg, parsley, nutmeg, salt, and pepper. Mix gently until just combined; do not overmix.
💡 Tip: Overmixing can result in tough meatballs. - 3
Form the mixture into 8-10 evenly sized meatballs (bouletten).
⏱️ 5 minutes - 4
Melt 2 tbsp butter in a large skillet over medium-high heat. Brown the meatballs on all sides until golden brown.
⏱️ 10 minutes💡 Tip: Do not cook through at this stage, just sear. - 5
Remove meatballs from the skillet and set aside. Leave the drippings in the pan.
💡 Tip: The drippings add flavor to the sauce. - 6
For the sauce: Melt 30g butter in the same skillet over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until lightly golden.
⏱️ 3 minutes - 7
Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer.
💡 Tip: Add broth slowly to create a smooth sauce. - 8
Stir in Worcestershire sauce, mustard, and bay leaf. Return the browned meatballs to the skillet. Cover and simmer gently for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened.
⏱️ 30 minutes💡 Tip: Ensure meatballs are submerged in the sauce. - 9
Remove the bay leaf before serving. Adjust seasoning if necessary.
💡 Tip: Taste and add more salt or pepper as needed.
💡 Pro Tips
- ✓For a richer sauce, you can add a splash of red wine to the roux before the beef broth.
- ✓Serve with mashed potatoes, fries, or a simple green salad.
- ✓Leftover meatballs and sauce can be refrigerated for up to 3 days.
🔄 Variations
- Add finely chopped mushrooms to the sauce for extra depth.
- For a slightly sweeter sauce, a teaspoon of sugar or a touch of honey can be added.