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5.0 from 3 votes

Boulèt (Haitian Meatballs)

Boulèt or Haitian meatballs are prepared with ground beef and spices. They are fried and then simmered in a tomato and onion sauce.

Prep Time
1 hr
Cook Time
mins
Resting Time
6 hrs
Total Time
1 hr 45 mins
Servings: 30 Balls
Calories: 94 kcal
Course: Main Course
Cuisine: Caribbean , Haitian

Ingredients

  • 20 oz. ground beef
  • 1 large onion , finely chopped
  • 3 cloves garlic , pressed
  • 4 lices white sandwich bread , cut into small pieces
  • 1 cup milk
  • 1 small green bell pepper , grated
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon crushed thyme leaves
  • 1 teaspoon white vinegar (or rice vinegar)
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 1 egg , beaten
  • 1 cup flour
  • vegetable oil (for frying)
  • ¼ teaspoon chili powder
For the sauce
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 onion cut into strips
  • 2 cloves garlic pressed
  • 1 cup water
  • 1 bouquet garni (parsley, thyme and bay leaf)
  • ¼ teaspoon hot chili powder (optional)
  • salt
  • pepper

Instructions

    Cup of Yum
  1. In a large bowl, soak bread in milk.
  2. In another bowl, place the beef and add the onion, garlic, green pepper, parsley, thyme, white or rice vinegar, salt and pepper.
  3. Add the soaked bread and mix well.
  4. Knead the mixture for 10 minutes.
  5. Cover the meat bowl with plastic wrap and let it rest in the refrigerator for 6 hours, kneading it at least 5 times during the resting time.
  6. Take the meat out of the refrigerator and add the beaten egg.
  7. Mix well for 5 minutes.
  8. Form between 25 and 30 meatballs, about the size of a golf ball. Roll each meatball in flour. Shake off any excess flour.
  9. Heat a large volume of oil in a deep pan.
  10. Deep fry the meatballs for a few minutes on both sides until golden brown. Do not overload the pan while frying.
  11. Drain on paper towels.
Sauce
  1. In a Dutch oven, heat the olive oil over low heat.
  2. Add the tomato paste.
  3. Stir until the oil and tomato paste are combined.
  4. Add onion and garlic and sauté for 3 minutes, stirring frequently.
  5. Add water, salt and pepper to taste and the bouquet garni.
  6. Let boil over medium heat for 5 minutes then add the meatballs and simmer over low to medium heat for 10 minutes.
  7. Add the chilli powder at the end of cooking.
  8. Serve with red bean and rice or with white rice.