Belgian Meatballs (Boulets à la Liégeoise)

Step 1

Line a rimmed baking sheet or large plate with kitchen parchment and mist with cooking spray. In a large bowl, combine the bread and ¼ cup of broth, then mix with your hands to form a smooth paste. Add the beef, pork, egg, allspice, nutmeg, 2 tablespoons of dill, 2 teaspoons salt and 1 teaspoon pepper. Mix with your hands until well combined and no streaks of bread remain. Divide into 12 portions (a heaping ¼ cup each). Using moistened hands, roll each into a ball and place on the prepared baking sheet. Cover and refrigerate for at least 15 minutes or up to 2 hours.

Step 2

Meanwhile, in a small microwave-safe bowl, combine the prunes and the remaining 2 cups broth. Microwave on high until simmering, about 4 minutes. Let cool for about 10 minutes, then transfer to a blender and puree until smooth, about 1 minute. Set aside until ready to use.

Step 3

In a nonstick 12-inch skillet over medium, melt the butter. Add the meatballs (reserve the baking sheet) and cook until lightly browned, about 5 minutes. Using 2 spoons (do not use tongs), carefully flip the meatballs and cook until the second sides are lightly browned, about another 5 minutes. Using the spoons, carefully return the meatballs to the baking sheet.

Step 4

Pour off and discard all but 1 tablespoon of fat from the skillet and return to medium. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Pour in the beer, bring to a simmer and cook, stirring occasionally, until reduced by about half, about 3 minutes. Stir in the prune puree, bay and thyme, then bring to a simmer, stirring occasionally. Carefully return the meatballs to the skillet, then cover, reduce to medium-low and simmer for about 7 minutes. Turn the meatballs to coat with sauce and continue to cook, uncovered, until the centers reach 165°F to 170°F, another 5 to 7 minutes.

Step 5

Using a slotted spoon, transfer the meatballs to a deep serving dish and tent with foil to keep warm. Remove and discard the bay and thyme from the sauce, then continue to simmer, stirring occasionally, until slightly thickened, about 5 minutes. Off heat, stir in the remaining 6 tablespoons dill and the vinegar. Taste and season with salt and pepper, then pour the sauce over the meatballs, making sure each is coated.