Boulèt (Haitian Meatballs)
Ingredients
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
Directions
Fry-
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.
Bake-
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.
Sauce-
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. *
Enjoy!