Boulets à la Liègeoise (Liège meatballs)

For ➍
1 kg minced meat, pork & beef
2 eggs
3 large onions
handful of parsley
4 slices of white bread, slightly stale
20 cl cold milk
50 g butter

Remove crust from bread. Put the bread in a deep plate. Cover with cold milk.
Chop onions.
In a skillet, heat butter and melt the onions for 5 m. Cool for a few m.
Put the minced meat in a bowl. Add the onions. Mix with a fork.
Stir 2 egg yolks. Keep the whites for another use.
Take the bread. Press it into a ball to discard the milk.
Mix the bread and the meat.
Chop the parsley and add to the mixture.
Make 9 to 10 meatballs
Lightly grease a baking dish.
Place the balls in the dish.
Place the dish with balls in a 180°C preheated oven for 40 m.

Serve with sauce à la Liègeoise and frites. Drink a blond Belgium beer with it.
For the Café Lequet version.