Boulets a la Liegeoise (Liege Meatballs in Sweet Sour Sauce)
Big beef and pork meatballs in a glossy sweet and sour onion gravy, the Belgian way, served with frites.
- Time1 hr
- LevelMedium
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 563kcal
- 37.5gcarbs
- 17gof which sugars
- 31.2gfat
- 11.5gsaturates
- 32.8gprotein
- 3.3gfibre
- 2.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the breadcrumbs in the milk for 5 minutes. Mix with both minces, the egg, chopped onion, parsley, 1 teaspoon of salt and pepper.
5 min - 2
Shape into 8 large balls and roll lightly in the flour.
- 3
Heat 1 tablespoon of oil in a wide, deep pan and brown the meatballs over a medium heat for 8 minutes, turning. Lift out onto a plate.
8 min - 4
Add the remaining oil and the sliced onions and cook for 10 minutes, until soft and golden.
10 min - 5
Stir in the tomato purée, syrup, treacle, vinegar and stock. Bring to the boil.
- 6
Return the meatballs to the pan, cover and simmer gently for 20 minutes, turning once, until cooked through. Uncover for the last 5 minutes if the sauce is thin.
20 min - 7
Serve with chips or mash and a green salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
