This is another very popular Belgian dish, and the liking for it is shared by both the Walloons and the Flemish. Left-over meat is sometimes used by the economical Belgian housewife, but the Fricadelles are far better when done with uncooked meat.
Mince 2 lbs. of fresh pork very finely and add 2 chopped shallots, previously browned in butter. Put the meat in a basin and mix with ½ lb. of bread soaked in milk. Season with salt, pepper and a little nutmeg. Add 6 tablespoons of white wine, the yolks of 3 eggs, mix well, and finally add the whites of eggs beaten to a stiff froth. Shape into small balls, roll in flour, and cook to a light golden colour in a little lard or butter, adding a few pickling onions, and browning these at the same time. Cover the meat balls with either stock, white wine or with a light beer, put in a bouquet of mixed herbs, a little chopped garlic, season with more salt and pepper, and add a few peeled potatoes. Cover, and simmer till the potatoes are cooked. Put the contents of the saucepan on a hot dish and sprinkle chopped parsley over the whole.