Boulets Liegeois (Belgian Meatballs)

• For the meatballs
• ground beef↗1 lb
• ground pork↗1 lb
• white bread slices, crusts removed, crumbed (turned into breadcrumbs)↗4 slices
• yellow onion, diced↗1
• Italian parsley, finely chopped↗1 bunch
• large eggs↗2
• salt and pepper

  to taste

• flour↗

  for dredging

• unsalted butter↗2 tablespoons
• For the Sauce
• unsalted butter↗2 tablespoons
• diced onions3 cups
• brown sugar↗2 tablespoons
• dried thyme↗1 teaspoon
• tablespoons flour↗2
• tablespoon red wine vinegar↗1
• cup apple butter2⁄3
• cups beef stock↗3
• bay leaves↗2
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Mix beef and pork together in a large bowl to thoroughly combine.

2. 2

   Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.

3. 3

   Roll into meatballs, about 1/2 cup each, and dredge in flour.

4. 4

   Heat butter in a large skillet over medium heat.

5. 5

   Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.

6. 6

   Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.

7. 7

   Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.

8. 8

   Add the brown sugar and thyme, stir and cook for 1 minute.

9. 9

   Add the flour, stir to combine.

10. 10

    Add apple butter and vinegar, stir.

11. 11

    Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.

12. 12

    Add the meatballs back to the sauce and cook for 15 minutes to heat through.

13. 13

    Serve immediately with pomme frites {French fries} and Belgian beer or wine.