Belgium Meatballs w/ Sour Cherries

This is an example of great classic Belgium cuisine. Sweet, sour and savory all in one dish! It seems, in Europe alone, many countries have their own special version of meatball dishes, from Swedish and German meatballs in brown or white sauce to Italian meatballs with their classic red sauce.

Although meatballs are a staple of Belgium home cooking, you will find a variety of different recipes throughout the country.

Boulets a la Liegeoise, (a traditional Belgium meatball originating from the city of Liege), are a blend of ground beef and pork, eggs, some bread crumbs, salt, pepper and a bit of nutmeg. That’s it …. no fusion cooking, bells and whistles. Just good, plain food made special with a tart cherry sauce.

I just couldn’t resist making a variation of these since Brion & I have our own little cherry tree in our back yard.

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Belgium Meatballs w/ Sour Cherries
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Servings
Servings
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Instructions
Meatballs
  1. Preheat oven to 350 F. Lightly grease a baking tray.
  2. In a large bowl, combine all meatball ingredients & mix well. Measure out 20 meatballs, approximately 40 gm each, & place on the baking tray.
  3. Bake for 35-40 minutes, or until meatballs are cooked through.
Cherry Sauce
  1. Measure cherry juice & cornstarch into a dish to combine.
  2. In a small saucepan, heat cherries & add cornstarch mixture. Stir until sauce thickens, add honey & stir again.
  3. Remove from heat. Drizzle over meatballs or serve on the side. Serve hot.
Brown Sauce
  1. In a saucepan, melt butter; add flour to make a roux. Cook, stirring constantly for 2-3 minutes.
  2. Slowly add beef broth, stirring until sauce thickens. Season to taste.
  3. Serve as an alternate to the cherry sauce with Belgium meatballs.

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