Make the meatballs. Soak the bread crumbs in a little milk. Stew finely chopped onion in some butter until lightly colored and let cool. Mix the minced meat with the drained bread crumbs, the stewed onion, the eggs, chopped parsley, pepper and salt. Now make balls of it, weighing about 100 gr per piece. Bake the boulets around brown in a pan with butter. Put them away warm. They do not yet have to be fully baked. Make the sauce. Chop some large onions and roast them in  butter, without coloring, along with a few cloves of crushed garlic. Pollinate with flowing flour and let fry. Now add spoons of hot meat stock and Trappist. Season with bay leaf, thyme, marjoram, cloves, salt and pepper. Dissolve a few spoonfuls of Liège syrup in the sauce and add a dash of white balsamic vinegar. Keep stirring until the sauce has the desired thickness. Now place the meatballs in the sauce and let simmer gently for half an hour.

Meatballs with rabbit sauce  

butter flour pepper and salt clove laurel powder thyme marjoram white balsamic Pékèt (juniper)
Photo: Wikipedia
1 kg mixed minced meat 2 eggs 3 large onions parsley old white bread cold milk
If you have not eaten this after a visit to Liège, then you have never actually been there. The recipe is "incontournable" and the signature dish of the city and region. The name "sauce lapin", or "rabbit sauce", refers to the ingredients and method of preparation, which is similar to that for the preparation of rabbit.
50 gr of butter onions garlic Liege syrup brown Trappist beer meat bouillon
Finish with a shot Pékèt (Liège gin). Serve with fries and salad.
A Recipe Guide For The Amateur Chef Belgian Cuisine

Meatballs

with rabbit sauce  

Make the meatballs. Soak the bread crumbs in a little milk. Stew finely chopped onion in some butter until lightly colored and let cool. Mix the minced meat with the drained bread crumbs, the stewed onion, the eggs, chopped parsley, pepper and salt. Now make balls of it, weighing about 100 gr per piece. Bake the boulets around brown in a pan with butter. Put them away warm. They do not yet have to be fully baked. Make the sauce. Chop some large onions and roast them in  butter, without coloring, along with a few cloves of crushed garlic. Pollinate with flowing flour and let fry. Now add spoons of hot meat stock and Trappist. Season with bay leaf, thyme, marjoram, cloves, salt and pepper. Dissolve a few spoonfuls of Liège syrup in the sauce and add a dash of white balsamic vinegar. Keep stirring until the sauce has the desired thickness. Now place the meatballs in the sauce and let simmer gently for half an hour.
butter flour pepper and salt clove laurel powder thyme marjoram white balsamic Pékèt (juniper)
1 kg mixed minced meat 2 eggs 3 large onions parsley old white bread cold milk
If you have not eaten this after a visit to Liège, then you have never actually been there. The recipe is "incontournable" and the signature dish of the city and region. The name "sauce lapin", or "rabbit sauce", refers to the ingredients and method of preparation, which is similar to that for the preparation of rabbit.
50 gr of butter onions garlic Liege syrup brown Trappist beer meat bouillon
Finish with a shot Pékèt (Liège gin). Serve with fries and salad.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikipedia