Boulèt (Haitian Meatballs)


1 pound Ground Turkey or Ground Beef

½ cup bread crumb

½ cup minced onions (Optional)

1 eggs

2 tablespoons EPIS

2 tablespoons Olive Oil

Canola or Vegetable Oil to fry

Salt to taste


For the Sauce

2 tablespoons Olive Oil

2 tablespoons tomato paste

1 medium onion cut into stripes

1½ tablespoon EPIS

1 cups of water

Salt to taste






Mix all ingredients, divide and roll into about 1-inch meatballs

In a large skillet, heat up some canola oil on medium.

Put meatballs, and cook on all side until brown and cooked through, 5-7 minutes.



Preheat Oven to 395 degrees.

Line a baking sheet with parchment paper (for easy clean up) and place meatballs.

Cook for 20-25 minutes, or until fully cooked through.



On medium heat, in a Dutch oven, heat olive oil.

Add onions and sauté for 2-3 minutes.

Stir in tomato paste, then EPIS, until well combined.

Cook for 2 minutes, add water and salt to taste.

Bring to a boil, then add cooked meatballs.

Lower heat and simmer for about 10 minutes.


*Serve with your favorite sides, on its own or use for your meatball subs. *