Recipe for Boulet à la Liégeoise
(Recipe as approved and finalized by the Confrérie du Gay Boulet, Boncelles)

Boulets à la Liégeoise, also known as "boulets sauce lapin," are a culinary specialty from the Liège region in Belgium. This traditional dish consists of large meatballs served with a sweet and sour sauce made with Liège syrup.

Origin of the Name "Sauce Lapin"
Despite its name, "sauce lapin" does not contain rabbit. According to tradition, the name comes from Madame Géraldine Lapin, born Corthouts, the wife of Ernest Lapin, a tax collector in the outskirts of Liège at the beginning of the 20th century. She is said to have created this sauce, which then took on her name.

Traditional Recipe for Boulets à la Liégeoise
Ingredients for the Meatballs (for approximately 10 pieces):

• 300 g of ground beef
• 700 g of ground pork
• 1 finely chopped onion
• 4 slices of crustless white bread, soaked in milk
• 2 eggs
• Freshly chopped parsley
• Salt, pepper, and nutmeg
• Breadcrumbs (if necessary)

Preparation of the Meatballs:

1. In a large mixing bowl, combine the ground meats with the onion, parsley, eggs, and bread soaked in milk and drained.
2. Season with salt, pepper, and a pinch of nutmeg.
3. If the mixture is too wet, add a bit of breadcrumbs to achieve a consistency that allows you to shape the meatballs.
4. Form meatballs weighing about 120 g each.
5. Brown the meatballs evenly in a pan with butter, then set them aside.

Ingredients for the Sauce Lapin:

• 4 finely sliced onions
• 50 g of butter
• 2 tablespoons of flour
• 50 cl of chicken broth
• 3 tablespoons of Liège syrup
• 4 cloves
• 1 bay leaf
• 1 sprig of thyme
• 1 teaspoon of marjoram
• Salt and pepper

Preparation of the Sauce:

1. In the same pan, melt the butter and add the onions. Sauté them until they are translucent.
2. Sprinkle with flour and mix well to form a roux.
3. Gradually incorporate the chicken broth, stirring constantly to avoid lumps.
4. Add the Liège syrup, cloves, bay leaf, thyme, and marjoram. Season to taste.
5. Let the sauce simmer on low heat for about 15 minutes until it thickens slightly.
6. Return the meatballs to the sauce and cook on low heat for 30 to 40 minutes, allowing them to absorb the flavors.

Side Dishes:
To stay true to tradition:

• Homemade fries: Use starchy potatoes, cut them into sticks, and fry them twice in beef fat for crispy fries.
• Seasonal salad: A simple green salad or a mixed salad to add a touch of freshness.
• Apple compote: The sweetness of the compote pairs perfectly with the sweet and sour sauce of the meatballs.

Drinks:

• Craft Beer from Liège: Local amber or brown beers balance the sweet and spicy flavors of the dish.

  Suggestions for Liège craft breweries:

  • Brasserie Coopérative Liégeoise: Badjawe Blonde
  • Brasserie {C}: Curtius
  • Brasserie Brewdger: Local craft beers
  • Blanche de Liège: Refreshing white beer
  • Brasserie Grain d'Orge: Brice and Joup

• Red Wine: A fruity and low-tannin red wine (such as a Gamay or Pinot Noir) pairs well with the meal without overpowering the flavors.

  Suggestions for Belgian red wines:

  • Château de Bioul (Namur): Pinot Noir, Regent
  • Domaine du Chenoy (Namur): L'Insolent
  • Vignoble Entre-Deux-Monts (Heuvelland): Pinot Noir
  • Château Bon Baron (Dinant): Cabernet Noir
  • Wijndomein Aldeneyck (Limbourg): Pinot Noir

Note:
To fully celebrate this dish, don't forget to shout, as tradition dictates from the Confrérie du Gay Boulet:
"Gay, Gay, Gay … Boulet!!!"

With these suggestions, you're ready to enjoy a true Liège feast in the purest tradition. Bon appétit!

For more details on this authentic recipe, you can visit the Confrérie du Gay Boulet, which preserves the tradition of Boulets à la Liégeoise: BOULET-LIEGEOISE.BE