Friday, September 3, 2010

Boulett/Meatballs and White Rice

 
Meatballs & White Rice
 
Boulett Recipe (yielding 3-4 servings)
2 lbs of ground beef
1/2 onion
1/2 green bell pepper
1 can of tomato sauce
2 tablespoons of salt
2 tablespoons of pepper
1 large bowl
1 cup of vegetable oil
1/4 cup of parsley
1/4 cup of thyme
2 garlic cloves
1/2 cup of flour
1 habanero pepper
1/2 bouillon cube

Take chopped onions, garlic,  green pepper, parsley, thyme leaves and saute until onions are clear. In a separate bowl, add ground beef, salt, peppers and onions mixture and mix together. Form meatball and roll in flour, then fry over medium heat in pan. 

Once meatballs are all done set aside in a separate bowl and prepare for sauce. In a medium sized sauce pan, add oil and onions and tomato sauce. Add, salt, habanero pepper, bouillon cube and then add meatballs. I like color in my food, so I added a few parsley stems in. Allow to cook together for 5-6 minutes.



White Rice Recipe
2 cups of white long grain rice
4 cups of water
1 shallow pot
2 teaspoon of salt
1/4 cup of oil(any)

Add water, salt and oil to pot on medium high temperature. Once water comes to a boil, wash rice and add to boiling water. Once water has evaporated stir rice and bring temperature down to medium low and cover. Rice will be done in 20-25 mins. Rice should nice and fluffy.


ENJOY, I DID! 

30 comments:

  1. Looks yummy! -Louse

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  2. I prepared my meatballs last night & refrigerated them. They smelled & looked nice this morning but I used kodenn instead because I try not to eat ground beef. I used everything except for thyme & instead of the scotch bonnet pepper im using Matouk's hot pepper sauce. I will let you know how it comes out. I know my half haitian daughter is going to love it! Thanks so much for opening this blog and adding new recipes to it.

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  3. Thank you Taja for following this blog. It's comments like yours that remind why I created this blog. Not to mention, I've tried it with vyen kodenn and it comes out the same. Hope you girls enjoy it.

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  4. Awwww, I wasn't expecting you to write back so soon. You are so awesome! I think my friend is coming over for dinner, he is haitian so I'll let you know if it turns out the real deal. I think I am going to try Labouyi Farin next so my daughter can have an authentic Haitian breakfast. She's only 2 but still, at least I am trying to keep her immersed in her culture. Girl, people already think I'm haitian, i think cooking this food is going to take me to the top top! lol

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  5. oh yes Barbara, one more thing. I wanted to know what type of tomato sauce to buy because I have tomato paste at home which i use to make all my sauces but for the boulet i was going to mix some tomato paste in with regular sauce, I just didn't want it to taste too italian american like, I was going for haitian flavors... suggestions?

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  6. Lol. Taja girl, you go me rolling over here, lmbo.

    I use the regular tomato sauce with no other flavors added except for salt, of course. But you can you use the tomato paste, most people use the paste more often then the sauce. I just prefer the sauce(it's easier to use). But you can add the paste to some water (3/4 cup or less) and stir until it dissolves and add it to your sauce... That should work to.

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  7. I'm glad I have you laughing over there. My turkey meatballs came out very good. I just ate the last of it today. I can't wait to make them for a haitian person. Next time I won't add salt on top of the epis because the epis already had salt in it, I think that and adding too much piman to the sauce. My daughter didn't like the sauce but gladly ate the meatballs and rice. Thank you thank you again. I'm sure I will be the talk of the town next time I have guests over. I'm a little greedy, I don't know if i wanna share you with my friends...lol. Just kidding. Anyways, checking back periodically for new recipes girl....Happy Cooking!

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  8. Are you sure the amount of oil is correct. 1/4 cup of oil seems a lot for just 2 cups of rice.

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  9. I like this recipe way better than mine. I have some very dry boulett in the fridge as we speak,lol

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  10. Just wanted to say thanks for the recipes! I'm from Canada and I love foreign cuisine, I'm trying to try something from every region and Haitian cuisine is one I haven't tried and I'm really excited to!

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  11. Let me know what you think and how it turns out. If I may suggest try one of Labouye Farin also. Keep me posted.

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  13. I enjoy all the recipes even tho I don't comment on much of them but they are really helpful, I was wondering if you can give some advice on how to make sos pwa please, thank you

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    1. Hi Bazile.

      I see you're a fellow USF Alum :). But I would love to help. Send me your question or questions.

      In the meantime, check out this link for my Sous Pwa Recipe.
      http://myhaitiankitchen.blogspot.com/2010/09/sous-pousbean-puree.html

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  14. Thank you for the great recipe, I was racking my brain trying to find boulette for the party on July 1 and here we go! Going to try tonight before I have to make it for 40 people avec diri a pois rouge! and thank you for the plantain porrage, I used to love that as a child! truly Haitian!! Keep up the great work. Next up, arensau, mais moulin, djon djon!

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    1. Yes. Practice makes perfect. I am sure you will switch it up the more and more you make it to suit your taste buds but keep me posted ;).

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  15. My rice came out perfect thanks a mill! Is it possible can you put up a recipe for calaloo (Okra) that is one of my favorite haitian dish.

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  17. Is the sauce really spicy? I'm making the meatballs for a church dinner here in New Hampshire and am wondering whether or not I should include the habanero pepper.

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  18. I am going to make this today. I will most likely season the meat and let it sit overnight (that's what i usually do). We shall see. Also, MrsBarbaraJ, you look like a person I know called Ebony.

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  19. Ok. here we go. First of all thank you to MrsBarbaraJ for taking the time to add this recipe. I followed the directions for the meatballs exactly. I was a little hesitant about adding 2 tablespoons of salt and 1/4 cup of thyme but I wanted to follow the recipe as is. In my opinion, the meatballs were too salty and too spicy. So I decided NOT to add the habanero pepper, and salt to the sauce. In addition, I elected to make the rice without salt. The rice is still cooking. I will post another update after my wife taste the meal. Also, the recipe said a can of tomato sauce; however, it did not specify an 8oz or 16oz. I went with 16oz. Thank again MrsBarbaraJ.

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  20. Final update: My wife said the meatballs were well seasoned but agreed that they were too salty.

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  21. I'm making this today thank you for sharing. 😎😎😎

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