Recipe for Liège balls, rabbit sauce

Yannick Hornez shows us that he does not confuse meat with meat.

Reading time:
1 min

: 40 minutes – Cooking
: 40 minutes – Price
: ** – Hard

Ingredients for 4 people

800 g of minced beef and pork.

2-3 onions

1 clove of garlic

1/2 bunch of parsley

120 g bread crumbs

15 cl of milk

1 egg


40 cl of beef broth

40 cl dark beer

4 tbsp brown sugar

1 bouquet garni

2 tbsp Cork juice

5 juniper berries

40 g of currants

Salt and pepper

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Soak the bread crumbs in the milk.

Chop 2 onions, garlic and parsley and mix with the minced meat and add the egg and drained bread.

Season and mix everything.

Make the balls not too tight, 7 cm wide, and brown in a little butter.

In a casserole dish, melt a bottle of butter, add 3 chopped onions, bouquet garni, brown sugar and Liège juice.

Leave to cook for a while then pour in the beer and sauce

Bring to a boil, add the meatballs, cover and simmer for 30 minutes.

Add raisins at the end of cooking.

Wearing clothes

It is eaten with fries, salad and mayonnaise.

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