Traditional Boulets à la Liégeoise in Sauce Lapin

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Mix beef, pork, chopped onion, breadcrumbs, egg, milk, parsley and seasoning; shape into large meatballs.

Ingredients quick view

1 pound ground beef

1 pound ground pork

1 onion, finely chopped

1/2 cup breadcrumbs

1 egg

1/4 cup milk

2 tablespoons chopped parsley

Butter for browning

2 large onions, sliced

1 tablespoon brown sugar

2 tablespoons cider vinegar

2 tablespoons Sirop de Liège

2 cups beef stock

1 bay leaf

2 cloves

Salt and pepper

Sirop de Liège is a seasoning in the onion gravy, not the entire sauce.

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