Belgian meatballs

Have you heard of boulets à la Liégeoise (Belgian meatballs)? These delicious, deep-fried snacks are easy to make at home. Amazingly tasty, crispy chicken meatballs.

35 minutes 6 people Snacks
Belgian meatballs


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  • 500 grams of chicken mince or chicken fillet
  • 2 egg whites
  • half a teaspoon of fine salt
  • pinch of cayenne pepper
  • 2 small onions
  • ½ quantity of chicken spice blend
  • 100 grams breadcrumbs
Belgian meatballs ingredients
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Kitchen equipment

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  • food processor
  • large saucepan with lid and colander
  • thick-based saucepan
  • slotted spoon
  • large plate lined with kitchen paper


35 minutes 6 people Snacks

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Preparation - 15 minutes

For the best results, use a food processor, as it will make the meat very smooth, giving it the correct texture for these famous Belgian meatballs.

Peel the onions and purée them with the chicken breast (or minced chicken) in the food processor. Then add 2 egg whites, half a teaspoon of fine salt, a pinch of cayenne pepper and a half quantity of chicken spice blend (this is about a tablespoon).

Add about 100 grams of breadcrumbs and blend until smooth. Divide the mixture into 6 equal parts and roll them into balls.

Belgian meatballs
Belgian meatballs

Finishing the Belgian meatballs - 20 minutes

Place the meatballs in a colander and make sure they are not touching. Place the colander in a large saucepan, over a layer of water. Place the lid on the pan and steam the meatballs until cooked (around 10 minutes).

Heat a saucepan of oil to around 180 degrees Celsius to deep-fry the meatballs.

Once the meatballs are cooked, slice through them, but make sure that the bases remain intact; don't cut all the way through. Make 6 or 8 wedges from each meatball.

Deep-fry the meatballs for a few minutes, until nicely browned, then drain them on kitchen paper. Serve with Andalouse sauce, fries and a salad. Enjoy your meal!

Belgian meatballs: frequently asked questions

Where do these meatballs come from?

These deep-fried chicken meatballs are a favourite at Belgian chip shops and are a delicious deep-fried snack.

Should I use chicken mince or chicken fillet?

In principle it doesn’t matter that much; chicken mince is slightly fattier than chicken fillet. You can also use chicken thigh; this isn’t quite as lean as chicken fillet.

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