Dish

Boulets sauce lapin à la Liègeoise

Rabbit Meatballs with Sauce

Boulets sauce lapin à la Liègeoise is a hearty and flavorful dish that is perfect for a cold winter day. The meatballs are made with a mixture of ground beef and pork, along with breadcrumbs, egg, and a variety of spices such as nutmeg and thyme. The rabbit sauce is made by cooking rabbit meat with onions, beer, and other seasonings until it is tender and flavorful. The meatballs are then added to the sauce and simmered until they are cooked through. This dish is typically served with fries or mashed potatoes.

European cuisine› Western European cuisine› Belgian cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Boulets sauce lapin à la Liègeoise is a traditional dish from the city of Liège in Belgium, and has been enjoyed for centuries. The dish is often served in local restaurants and cafes, and is a popular comfort food in the region.

Dietary considerations

This dish is dairy-free.

Variations

Variations of this dish include using different types of meat for the meatballs, such as lamb or veal. The rabbit sauce can also be made with other types of beer or wine, depending on personal preference.

Presentation and garnishing

This dish can be garnished with chopped parsley or chives for added flavor and presentation.

Tips & Tricks

To make the meatballs more tender, soak the breadcrumbs in milk before adding them to the mixture. When making the rabbit sauce, be sure to cook the rabbit meat until it is tender and falling off the bone. This can take several hours, so plan accordingly.

Side-dishes

Boulets sauce lapin à la Liègeoise is typically served with fries or mashed potatoes, but can also be served with a simple salad or steamed vegetables.