Rate my boulets à la liégeoise

[Anonymous No.14538538]

[Anonymous No.14538552]

>>14538538
>boulets à la liégeoise
Looks yum, nicely browned and ample gravy for serving.
Tell me about your recipe or this dish, in general. I've never had it. Is it a balance of sweet and tart apple flavors or tends towards sweet onion? I've never had it but I do make an apple-onion pork chop with pan sauce. It has calvados deglazing.

[Anonymous No.14538571]

>>14538538

It's a regional dish from Liège, Belgium. The main ingredient in the sauce is a local style of syrup jelly made from apples and pears mostly.

Recipe
>roll meatballs with minced meat (pork/beef), breadcrumbs, eggs, parsley, finely chopped onion
>fry in a pan with butter until brown on all sides.
>remove meatballs from pan
>fry onion rings and smoked bacon strips in same pan for a good couple of minutes
>add some flour to help with sauce consistency later on
>deglaze with about half a cup of aceto balsamico
>let the aceto balsamico evaporize until it doesn't hurt your nose anymore when you smell it, this will give a sweeter result
>add some beef or chicken broth, not too much
>add pepper, salt, thyme and laurel
>add meatballs
>let simmer gently until sauce consistency is as desired and meatballs are cooked throughout
>serve with fries or potatoes and with some salad and mayonnaise.

First time I tried it. It's really good, quite sweet but with a sour touch to it. Perfect comfort food for a rainy day.

[Anonymous No.14538581]

Could be more evenly browned, some of them aren't browned enough. Sauce looks too thin. 2/10 in real world, 10/10 on /ck/.

[Anonymous No.14538585]

>>14538552
>>14538571
Forgot the most important step lol;
>add about three tablespoons of the fruit syrup jelly right after you add the broth broth. Stir until mixed.

[Anonymous No.14538586]

>>14538538
6/10, would not complain

[Anonymous No.14538591]

>>14538571
>syrup jelly made from apples and pears mostly.
I just googled that....and dates.
I think an American can mock this up from apple butter.

[Anonymous No.14538603]

>>14538585
Thank you :) Gonna have to get some of that sirop! I bet it makes a great pastry filling.

[Anonymous No.14538616]

My favourite meal and I'm from Liège

[Anonymous No.14538622]

>>14538616
Flemishbro here, did I make you proud?

[Anonymous No.14538624]

>>14538571
There is also brown beer in the original recipe anon.

[Anonymous No.14538636]

>>14538622
Yes and no, if the recipe is made properly then yes and it's not the case in OP post.