Belgian meatballs (Boulets à la Liégeoise) from Christopher Kimball's Milk Street Magazine, Mar/Apr 2019 (page 11)

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Notes about this recipe

  • anya_sf on March 10, 2019

    Instead of browning the meatballs in a skillet, I roasted them at 400 degrees for 30 minutes, which was a lot easier and less messy. I only had 2 Tbsp dill for the sauce, but didn't miss the rest. The sauce was pleasantly sweet (not overly - I don't like sweet sauces with meat), slightly tangy, and very thick. I served these with frites, but would try mashed or boiled potatoes next time, since the crispness is lost when mixed with the sauce. My family thought the meatballs were amazing!

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