The boulet à la liégeoise (French pronunciation: [bulɛ a la ljeʒwaz]; or more regionally called boulet sauce lapin, boulet (sauce) chasseur, or Boulets[1]) is a Belgian dish made from balls of mixed minced pork and beef in a sauce containing Liège syrup.

As with most regional recipes, each cook will have a slightly different variation on how to make the dish.

Traditionally, boulet à la liégeoise consists of one or two big meatballs (the size of the ball allows one to differentiate a boulet from the smaller boulette), made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley.

The balls are then cooked in a pan until golden brown before lowering the heat and letting the meat simmer in a sauce made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins.

A true institution in brasseries and friteries throughout Liège, and known nationwide, this dish is traditionally served with French fries (it is then called boulets-frites), mayonnaise, and lightly seasoned crudités or apple sauce.