Boulets sauce lapin

The real Belgian ballets from Liège

Recipe for 8 balls


  • 600 g minced pork/beef (the ideal mix is ​​70% beef - 30% pork)
  • 2 eggs
  • 100ml of milk
  • 70 g finely chopped onions
  • 200g breadcrumbs
  • 75g butter


Cannonball preparation

  • Mix the minced meat with the eggs and milk.
  • Add the onions and breadcrumbs.
  • Knead to obtain a homogeneous preparation.
  • Make the 8 balls by hand


Cooked Balls

  • Traditional method: immerse the meatballs in beef fat at 160 degrees, for about 15 minutes.
  • Alternative method: cook the meatballs in a sauté pan with a good foaming butter for 5-6 minutes.

Rabbit sauce recipe


Rabbit Sauce Ingredients

  • 70g onions
  • 50g sugar
  • 50ml white vinegar
  • 300g Cork Syrup
  • 2 bay leaves
  • 700 ml lukewarm water
  • 100g white roux (50g butter - 50g flour)


Rabbit Sauce

  • Fry the onions with the sugar until lightly caramelized (+-3min)
  • Add the vinegar and cook for 2-3 min
  • Add the Liège syrup
  • Add lukewarm water
  • Bring to a boil and reduce the heat
  • Cook for 30-35 minutes
  • Add the white roux
  • Dip the meatballs in the sauce to finish cooking them.

Serve warm with good homemade fries!

Fried Balls

Bon appetit

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    1 comment

    Un grand merci pour cette bonne recette!😍😍😍


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