For ➓ meatballs1 kg of minced pork & beef [avoid to mince the meat too finely].
2 eggs
15 cl milk
½ onion
300 g bread crumbs (or chapelure)
beef fat
1 liter of sauce:
100 g onions
100 g sugar
10 cl white vinegar
400 g Sirop de Liège [*never use a syrup with other ingredients than apples and/or pears]
salt & pepper
½ bay leaf
1 l water
200 g of white roux
Mix the ingredients for the balls. Roll balls with your hands. Dip the balls in beef fat at 160°C for about 15 m. [Caution: do not use the same grease for the frites].
For the sauce, mix all ingredients. Cook 45 m. When the sauce comes to a boil, lower the heat and wait 10 m. Remove the sauce from the heat, and bind with the roux. Pour the balls into the sauce. [The sauce is less liquid on the second day and often better].
Serve with real frites, fresh mayonnaise and a blond Belgian beer.
For the sauce, mix all ingredients. Cook 45 m. When the sauce comes to a boil, lower the heat and wait 10 m. Remove the sauce from the heat, and bind with the roux. Pour the balls into the sauce. [The sauce is less liquid on the second day and often better].
Serve with real frites, fresh mayonnaise and a blond Belgian beer.
This is the way Café Lequet serves its famous boulets. Some cooks prefer to cook the balls in the oven. Try this with this sauce with some flour added.
