Vitoulet is a Belgian meatball that is typically made with a combination of ground pork, ground veal, bread, milk, eggs, shallots, and parsley. The meat mixture is usually seasoned with salt, pepper, and nutmeg, and it is then shaped into balls which are fried on melted butter until nicely colored and crispy on all sides.

Another version calls for making slightly elongated meatballs with a combination of ground veal or veal and pork, egg yolks, milk-soaked bread, parsley, salt, and pepper. For that version, the meatballs need to be rolled in breadcrumbs before being fried in browned butter.

Vitoulet meatballs are typically associated with the Belgian city of Charleroi, and they’re often confused with another Belgian meatball called boulet à la liégeoise, which hails from the city of Liège and usually consists of ground pork and beef, egg yolks, onions, cream, white bread, and parsley.

Apart from the different ingredients, the boulet meatballs are usually larger than the vitoulets, and they're typically served hot, with sauce on the side. Vitoulet meatballs, on the other hand, can be enjoyed both warm and chilled, with or without sauce, and they’re commonly accompanied by potatoes and a fresh salad on the side.