How to pronounce Liège meatballs

Liège meatballs is written boulets à la liégeoise where it comes from. In the International Phonetic Alphabet it is /bulɛ a la ljeʒwaz/. In plain English letters that is boo-LAY ah lah lyay-ZHWAHZ, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Liège meatballs?

Liège meatballs is a main dish of Belgium. Where it comes from: Liège. People usually eat it at lunch or dinner. Its main ingredients are beef and pork. It tastes sweet, savory and rich.

Where Liège meatballs comes from

Liège meatballs is one of 32 signature dishes of Belgium on this map. See all dishes from Liège.

• Liège waffle gaufre de Liège · Street food · Liège

  Belgium has two main waffles.

• Sirop de Liège · Snack · Liège

  Sirop de Liège, in Dutch Luikse siroop, is a dark, thick, translucent spread made by cooking apples and pears, often with dates, for hours.

• Salade liégeoise · Main dish · Liège

  Salade liégeoise, also called potée liégeoise, is a warm salad from the region of Liège: green beans cooked al dente, firm potatoes and smoked or salted lardons, all cooked separately and tossed at the last minute with a dash of vinegar, the lardons deglazed with it.

• Boûkète · Dessert · Liège

  A boûkète, in French bouquette, is a Liège pancake made with buckwheat flour and yeast, fried in lard and often studded with raisins, and eaten hot or cold with a local brown sugar called cassonade or with sirop de Liège.

• Tarte au riz · Dessert · Liège

  Tarte au riz, in Dutch rijstevlaai, is a single-crust tart filled with rice pudding.

• Herve cheese fromage de Herve · Snack · Liège

  Herve is a soft, washed-rind cow's milk cheese from the Pays de Herve, the plateau between the Vesdre and the Meuse east of Liège, named after its main town.

Food of Belgium

Dishes like Liège meatballs in other countries

Same type of dish and similar main ingredients as Liège meatballs:

• Baeckeoffe · Main dish · Alsace, France

  Baeckeoffe is a slow-baked casserole from Alsace whose name means "baker's oven" in the Alsatian dialect.

• Luzerner Chügelipastete · Main dish · Lucerne, Switzerland

  The Luzerner Chügelipastete, Lozärner Chögalipastete in the local dialect and also called Fritschipastete, is a meat dish named after the canton and city of Lucerne.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Pašticada · Main dish · Dalmatia (Split), Croatia

  Pašticada is beef braised for hours in a dark, sweet and sour sauce, and it is the festive dish of Dalmatia, the Croatian coast around Split.