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Liège-Style Meatballs in Cherry Sauce
Boulets à la Liégeoise
A beloved Liège specialty, these tender meatballs are simmered in a rich, slightly sweet and sour cherry sauce. Often served with fries or mashed potatoes, it's a hearty and flavorful dish.
🧂 Ingredienser
- 300 g Ground pork
- 200 g Ground beef
- 1 medium Onion(finely chopped)
- 50 g Breadcrumbs
- 1 large Egg
- 50 ml Milk
- 1 tsp Worcestershire sauce
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 20 g Butter
- 400 g Cherries(pitted, fresh or frozen)
- 250 ml Beef broth
- 2 tbsp Red wine vinegar
- 1 tbsp Brown sugar
- 1 tbsp Cornstarch(mixed with 2 tbsp water to form a slurry)
- 1 whole Bay leaf
👨🍳 Instruktioner
- 1
Prepare the meatballs: In a large bowl, combine ground pork, ground beef, finely chopped onion, breadcrumbs, egg, milk, Worcestershire sauce, salt, and pepper. Mix gently until just combined. Form the mixture into about 12-16 meatballs.
💡 Proffstips: Avoid overmixing the meatball mixture to keep them tender. - 2
Brown the meatballs: In a large skillet or Dutch oven, melt the butter over medium-high heat. Brown the meatballs on all sides until golden. Remove the meatballs from the skillet and set aside.
⏱️ 8-10 minutes - 3
Make the cherry sauce: In the same skillet, add the cherries (if using frozen, do not thaw). Cook for a few minutes until they start to soften. Pour in the beef broth, red wine vinegar, brown sugar, and add the bay leaf. Bring to a simmer.
⏱️ 5 minutes - 4
Simmer the meatballs: Return the browned meatballs to the skillet with the cherry sauce. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the meatballs are cooked through and the sauce has thickened slightly.
⏱️ 30 minutes - 5
Thicken and finish: Remove the bay leaf. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
💡 Proffstips: Add the cornstarch slurry gradually to control the thickness of the sauce. - 6
Serve: Serve the Liège-style meatballs hot, spooning the cherry sauce generously over them. Traditionally served with fries or mashed potatoes.
💡 Proffstips
- ✓For a richer sauce, you can add a splash of Belgian dark beer.
- ✓If fresh cherries are not in season, good quality frozen cherries work well.
- ✓You can prepare the meatballs and sauce ahead of time and reheat gently.
✨ Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of Dijon mustard to the meatball mixture for a slight tang.
- Incorporate a few strips of bacon, rendered and chopped, into the sauce for added depth.
- Serve with a side of stoemp (mashed potatoes with vegetables) for a truly authentic Belgian meal.