Belgian Meatballs (Boulets À La Liégeoise)

I live in the South and travel a lot. Food is wonderful and making food fills most days because I am diabetic and need to make my own food most of the time. I am Jewish and love Southern, Asian, Mexican, traditional Jewish and Israeli foods. I live in the south and learned to love that too. And then there all the other foods from all the other countries! After living 20 YEARS IN Germany, I LOVE German bread and still seek to find a good bread recipe, but now I must make it Keto. Talk about an impossible mission. But I keep going, trying new stuff and collecting recipes I wish I could eat, but my appetite is bigger than my tummy, so I go on collecting more and more recipes for the day I can try them all.

Meatballs from French-speaking Belgium are known as boulets à la liégeoise. They're generously sized and savory-sweet thanks to a sauce made with sirop de Liège, a dark, thick, spreadable fruit juice concentrate. To mimic the syrup's fruity sweetness, we used prunes plumped in beef stock, then pureed in a blender until smooth. Traditionally, the meatballs are served with crisp pommes frites, but roasted potatoes are an easier endeavor at home, and a simply dressed bitter greens salad alongside balances the sweetness of the sauce.

2: SLICES (ABOUT 2 OUNCES) RYE-CARAWAY BREAD, TORN INTO BITE-SIZE PIECES (ABOUT 1½ CUPS)

2¼: CUPS LOW-SODIUM BEEF BROTH, DIVIDED

1: POUND 90 PERCENT LEAN GROUND BEEF

1: POUND GROUND PORK

1: LARGE EGG, LIGHTLY BEATEN

1: TEASPOON GROUND ALLSPICE

½ TEASPOON GRATED NUTMEG

8: TABLESPOONS FINELY CHOPPED FRESH DILL, DIVIDED

KOSHER SALT AND GROUND BLACK PEPPER

1: CUP PITTED PRUNES

1: TABLESPOON SALTED BUTTER

1: SMALL YELLOW ONION, FINELY CHOPPED

½ CUP LIGHT BELGIAN BEER, SUCH AS STELLA ARTOIS

3: BAY LEAVES

2: THYME SPRIGS

1: TABLESPOON CIDER VINEGAR

Note: Ingredients may have been altered from the original.

Directions at 177milkstreet.com

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