Boulettes
Makes 6 large meatballs
1 slice of day-old white or French bread
2 to 3 tablespoons milk
1 pound ground chuck
1/4 pound ground pork
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 teaspoons (more or less to taste) hot sauce
2 tablespoons finely chopped onions
1 egg, beaten
6 large garlic cloves, peeled and roasted until soft
1/2 cup all-purpose flour seasoned with salt and cayenne
2 tablespoon vegetable oil
1/2 cup water or beef broth
Preheat the oven to 350 degrees.
Tear the bread into small chunks and put them in a small mixing bowl. Add the milk, just enough to dampen the bread. Set aside.
In a mixing bowl, combine the chuck and pork. Add the salt, cayenne, black pepper, hot sauce, onions, and the egg. Work in the dampened bread and mix well.
Form the mixture into six large balls. Insert the garlic into the center of the balls and pinch closed. Dredge the meatballs in the flour and shake off any excess.
Heat the oil in a skillet over medium heat. Brown the meatballs, turning them several times, and cook for about 15 minutes. Drain off any excess oil. Add the water or broth, cover the skillet with a lid and transfer to the oven to cook for about 30 minutes. Serve warm.
*
Nannan and I usually ate our boulettes with rice, but I sometimes serve them with buttered noodles. Your choice.
Makes 6 large meatballs
1 slice of day-old white or French bread
2 to 3 tablespoons milk
1 pound ground chuck
1/4 pound ground pork
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 teaspoons (more or less to taste) hot sauce
2 tablespoons finely chopped onions
1 egg, beaten
6 large garlic cloves, peeled and roasted until soft
1/2 cup all-purpose flour seasoned with salt and cayenne
2 tablespoon vegetable oil
1/2 cup water or beef broth
Preheat the oven to 350 degrees.
Tear the bread into small chunks and put them in a small mixing bowl. Add the milk, just enough to dampen the bread. Set aside.
In a mixing bowl, combine the chuck and pork. Add the salt, cayenne, black pepper, hot sauce, onions, and the egg. Work in the dampened bread and mix well.
Form the mixture into six large balls. Insert the garlic into the center of the balls and pinch closed. Dredge the meatballs in the flour and shake off any excess.
Heat the oil in a skillet over medium heat. Brown the meatballs, turning them several times, and cook for about 15 minutes. Drain off any excess oil. Add the water or broth, cover the skillet with a lid and transfer to the oven to cook for about 30 minutes. Serve warm.
*
Nannan and I usually ate our boulettes with rice, but I sometimes serve them with buttered noodles. Your choice.
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