Braised Meatballs in Rabbit Sauce à la Liègeoise

Ingredients

• Meatballs: Meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 egg 1 egg
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• Rabbit Sauce: Rabbit Sauce:
• 1 rabbit, cut into pieces 1 rabbit, cut into pieces
• 2 onions, sliced 2 onions, sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 bottle of Belgian beer (330ml) 1 bottle of Belgian beer (330ml)
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup prunes or raisins (optional) 1 cup prunes or raisins (optional)
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• For serving: For serving:
• Belgian fries (frites) Belgian fries (frites)
• Apple compote Apple compote

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g (total), 12g (saturated)
• Carbohydrates: 25g (total), 10g (sugars)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, breadcrumbs, egg, thyme, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into meatballs, about the size of a golf ball. Set aside.
3. 3.
   In a large pot or Dutch oven, heat some oil over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit from the pot and set aside.
4. 4.
   In the same pot, add the sliced onions and minced garlic. Sauté until the onions are translucent and fragrant.
5. 5.
   Sprinkle the brown sugar over the onions and garlic, and cook until the sugar caramelizes slightly.
6. 6.
   Return the rabbit pieces to the pot and pour in the Belgian beer and beef broth. Add the bay leaves and season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the rabbit is tender and cooked through.
8. 8.
   While the rabbit is simmering, preheat the oven to 180°C (350°F).
9. 9.
   Place the meatballs on a baking sheet and bake them in the preheated oven for about 15-20 minutes, or until they are cooked through and browned.
10. 10.
    Once the rabbit is tender, remove the pieces from the pot and shred the meat using two forks. Return the shredded meat to the pot.
11. 11.
    If using prunes or raisins, add them to the pot and let the sauce simmer for an additional 10 minutes.
12. 12.
    Serve the meatballs and rabbit sauce hot, garnished with fresh parsley. Accompany with Belgian fries and apple compote.

Treat your ingredients with care...

• Rabbit — If rabbit is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar texture and flavor.
• Belgian beer — Choose a beer with a rich and malty flavor, such as a Belgian Dubbel or a Trappist ale, to enhance the depth of the sauce.
• Prunes or raisins — The choice between prunes and raisins depends on personal preference. Prunes add a slightly sweeter and richer flavor, while raisins provide a subtle sweetness without the added richness.

Tips & Tricks

• For a richer sauce, you can add a tablespoon of dark chocolate or cocoa powder to the rabbit sauce towards the end of cooking.
• If you prefer a smoother texture, you can blend the rabbit sauce using an immersion blender or a regular blender before adding the shredded meat back in.
• Serve the dish with a side of tangy apple compote to balance the richness of the meatballs and sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Braised Meatballs in Rabbit Sauce à la Liègeoise hot, accompanied by a generous portion of Belgian fries and a dollop of tangy apple compote. Garnish with freshly chopped parsley for a pop of color.

Presentation advice

Arrange the meatballs on a serving platter, with the rabbit sauce generously spooned over them. Sprinkle some fresh parsley on top for an attractive presentation. Serve the Belgian fries in a separate bowl alongside the meatballs, and place a small dish of apple compote on the side.