Chef’s advice: this is how the perfect meatballs are made according to Wim Ballieu. “Roll the meat with wet hands for a more homogeneous crust” | To eat

Everyone has a memory of meatballs with sauce. For ten years, Wim Ballieu’s Balls & Glory restaurant revolves completely around the classic of meat. In addition to the regular meatballs, you will also find surprising versions with wild boar meat on the menu. Can you successfully roll anything from meat into balls? And how do you make the perfect meatball yourself? Wim Ballieu teaches us and shares two exclusive recipes.