Bistro Cart · Meatball & Gravy
Boulets à la Liégeoise
🍖
Photo coming soon
The gravy is sweetened with sirop de Liège, a thick pear-and-apple syrup made in the same region — so the meatballs are essentially braised in fruit syrup, not tomato sauce.
Two large pork-and-beef meatballs are browned and then simmered in a dark gravy built from onions, stock or beer and a spoonful of Liège pear-apple syrup, giving it a sweet-savory depth. Sold at Liège's bistro carts and market lunch counters with a mountain of fries.
Why it's made this way: Liège has produced sirop, a slow-cooked pear-and-apple syrup, for generations, and stirring it into savory sauces instead of using sugar became one of the province's signature cooking habits.
More from Belgium
Belgian Fries (Frites/Friet)
Belgian Waffle (Gaufre de Liège)
Mitraillette
Kaaskroket (Cheese Croquette)
🍺
Rodenbach
🍤
Garnaalkroket
Part of World of Street Food — 690 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.