Page 15 - Book-TradiAliCulture-Belgium

Deglaze with red wine vinegar then wet
with water and meat broth;

bring to the boil to thicken the sauce.

Remove the balls from the oven and put
them in the sauce.

Stew for about 20 minutes

Servir les boulet à la liégoise avec des frites et de la salade
(on peut aussi remplacer la salade par de la compote de pommes)

A variant of the “boulets”:

The meatball is also known to be served
with a tomato sauce.

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