The real Belgian ballets from Liège

Recipe for 8 balls

Ingredients

• 600 g minced pork/beef (the ideal mix is ​​70% beef - 30% pork)
• 2 eggs
• 100ml of milk
• 70 g finely chopped onions
• 200g breadcrumbs
• 75g butter

Preparation

• Mix the minced meat with the eggs and milk.
• Add the onions and breadcrumbs.
• Knead to obtain a homogeneous preparation.
• Make the 8 balls by hand

Cooking

• Traditional method: immerse the meatballs in beef fat at 160 degrees, for about 15 minutes.
• Alternative method: cook the meatballs in a sauté pan with a good foaming butter for 5-6 minutes.

Rabbit sauce recipe

Ingredients

• 70g onions
• 50g sugar
• 50ml white vinegar
• 300g Cork Syrup
• 2 bay leaves
• 700 ml lukewarm water
• 100g white roux (50g butter - 50g flour)

Preparation

• Fry the onions with the sugar until lightly caramelized (+-3min)
• Add the vinegar and cook for 2-3 min
• Add the Liège syrup
• Add lukewarm water
• Bring to a boil and reduce the heat
• Cook for 30-35 minutes
• Add the white roux
• Dip the meatballs in the sauce to finish cooking them.

Serve warm with good homemade fries!

Bon appetit