BOULETTES
AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.
Provided by Elmotoo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix meat and seasonings. Shape into 1 inch meatballs.
- Put enough water in saucepan that the meatballs will be covered. Bring to a boil.
- Add 1 meatball at a time so water does not stop boiling.
- Cook until liquid is reduced to about 1c - about 30 minutes.
- Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency.
- Serve over rice or noodles or by itself.
Nutrition Facts : Calories 242.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 77, Carbohydrate 9.2, Fiber 0.9, Sugar 1.2, Protein 23.9
NORTH AFRICAN MEATBALLS (BOULETTES)
In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that's what they're called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 33
Steps:
- Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
- Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
- In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
- With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender. Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
- Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.
Nutrition Facts : Calories 753.8, Fat 35.4, SaturatedFat 13.6, Cholesterol 147.4, Sodium 1478.8, Carbohydrate 71.3, Fiber 5.9, Sugar 15.9, Protein 37.7
PORK BOULETTES
Provided by Emeril Lagasse
Categories appetizer
Time 22m
Yield about 2 dozen
Number Of Ingredients 27
Steps:
- In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Put pork in mixing bowl.
- Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
- Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
- Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
- Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
- Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
- Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
- Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.
Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams
BOULETTES DE SARDINES (SARDINE FISHCAKES)
Rustle up these spicy sardine fishcakes for lunch. Easy to make, they take under 30 minutes from prep to plate and pair well with a crisp salad
Provided by Tarik Abdeladim
Categories Dinner, Lunch
Time 27m
Yield Serves 4 (makes 8 fishcakes)
Number Of Ingredients 13
Steps:
- Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.
- Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.
- Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.
Nutrition Facts : Calories 385 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.7 milligram of sodium
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