Best Boulettes Recipes

CRAWFISH BISQUE WITH CRAWFISH BOULETTES

Steps:

• For the crawfish stock: Remove the tails from the 5 pounds of boiled crawfish and peel, reserving the tail meat for the bisque and the peelings for the stock. Pinch off the claws and reserve. Put the tail peelings and claws in a stockpot and cover with the water. Bring to a boil. Simmer, uncovered for 45 minutes. Drain. You should have about 3 quarts of stock. Let the stock cool.
• For the bisque: Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a medium brown roux, the color of peanut butter. Add 3 cups of the onions, 1 1/2 cups bell peppers, and 1 1/2 cups celery. Season with salt, pepper, cayenne, and bay leaf. Cook, stirring often, for 6 to 7 minutes, or until the vegetables are soft. Add the reserved crawfish tails. Stir and cook for 3 to 4 minutes. Add the crawfish stock and bring to a boil. Simmer over medium heat, uncovered, for about 1 hour and 15 minutes. Add 1/4 cup of the green onions and the parsley.
• For the boulettes: In a food processor with a metal blade, combine the remaining onions, peppers, celery, garlic, 1 pound peeled crawfish tails, bread pieces and egg together. Pulse the mixture a few times to finely chop the mixture. *Do not puree. Transfer the mixture to a mixing bowl and stir in the remaining green onions and parsley. Season with salt, pepper, and cayenne. Shape the mixture into small balls, about 1 tablespoon each. Season the bread crumbs with the Rustic Rub. Roll the balls in the seasoned bread crumbs. When the oil has reached 360 degrees F, deep-fry the boulettes until golden brown, about 2 minutes. Remove the boulettes from the oil and drain on a paper-lined plate. Season with Rustic Rub. Garnish each soup with a couple of the boulettes.
• Combine all ingredients and store in an air-tight container.

RAGOUT DE BOULETTES CANADIAN MEATBALLS

Steps:

• Brown finely chopped onion in bacon grease.
• Add to ground pork along with celery, allspice, cinnamon, and cloves.
• Shape into balls about 1-1/2 inches in diameter.
• Roll in seasoned flour (flour, salt, and pepper combined).
• Drop meatballs into boiling beef broth.
• Reduce temperature; simmer for 1 hour.
• Thicken remaining stock with browned flour; season to taste.
• NOTES FOR THE COOK:.
• You may make beef stock or use boullion cubes and water.
• Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

RAGOUT DE BOULETTES (PORK MEATBALL STEW)

Steps:

• Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
• Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
• Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.

CRAWFISH BOULETTES

Steps:

• Place the crawfish tails, chopped onion, bell pepper, celery, garlic, stale bread, and egg into the bowl of a food processor. Add the salt, black pepper, and 2 teaspoons of Cajun seasoning. Cover and pulse until the crayfish mixture is finely chopped. Scrape into a bowl and fold in the parsley and green onions. Cover and refrigerate 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk the bread crumbs and 1 tablespoon of Cajun seasoning together in a bowl; set aside.
• Form the crawfish mixture into 1 tablespoon-size balls and roll in the bread crumbs. Cook in batches in the hot oil until the balls turn golden brown and begin to float, about 4 minutes. Drain on a paper towel-lined plate and serve hot.

RAGOUT DE BOULETTES

Steps:

• 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
• 2. Fry the meat balls in a fat of your choice to brown them.
• 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
• 4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
• 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
• 6. Serve with mashed potatoes or noodles.

RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)

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.

BOULETTES

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.

RAGOUT DE BOULETTES

Steps:

• Cube the bread very finely and soak in milk for 5 minutes.
• In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
• Transfer to a large bowl.
• Add the pork, bread mixture, parsley and spices.
• Mix thoroughly and form into 2-inch meatballs.
• In the skillet, melt the remaining butter over medium heat.
• Brown the meatballs, one layer at a time, on all sides.
• Place in a large roaster and set aside.
• Pour off the fat.
• Pour 1 cup of the stock into the skillet.
• Heat, scraping up the browned bits from the bottom of the pan.
• Pour over the meatballs, then pour in the remaining stock.
• Bake, partially covered, for 1-1/4 hours at 350 degrees F.
• Taste and adjust the seasoning.
• In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
• Blend the flour with the cold water until smooth.
• Place the roaster over medium heat and bring to a boil.
• Gradually pour in the flour mixture and stir constantly and cook until thickened.
• Let simmer for 10 minutes.
• Sprinkle generously with parsley.

PORK BOULETTES

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.

SHRIMP BOULETTES

Steps:

• 1. Peel, boil and mash the potatoes.
• 2. Clean and finely chop the shrimp or grind shrimp in meat grinder or food processor.
• 3. Combine with potatoes.
• 4. Add the onion, bell pepper, celery and spices.
• 5. Add egg and bread crumbs and mix well
• 6. You could also grate the potatoes and add them raw to the mixture
• 7. Heat oil to 360 or 375 degrees or until a speck of flour dropped in the oil dances on the surface. Using a large eating spoon, drop spoon fulls in hot oil and Deep fry until golden brown.

NORTH AFRICAN MEATBALLS (BOULETTES)

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.

AUNT TRINA'S SHRIMP BOULETTES

Steps:

• Using the grinder attachment on a mixer or in a food processor grind onion and potato together. Add shrimp and pulse all together.
• In a bowl, combine the shrimp mixture with the chopped parsley, green onion and green pepper. Stir in the egg and flour to make a batter. Fold in shrimp to the mixture and season with salt and pepper.
• Melt the shortening in a large skillet over medium-high heat. When the shortening is hot, drop the batter by tablespoonfuls into the pan. Saute 2 to 3 minutes per side, until browned and crisp. Drain on paper towels. Serve immediately.

BOULETTES FRANCAISE (MEATBALLS IN WHITE SAUCE)

Steps:

• Mix meat and seasonings.
• Shape into 1 inch meatballs.
• Put enough water in saucepan to cover meatballs.
• Bring to a boil.
• Add whole onion and garlic cloves.
• Add 1 meatball at a time so water does not stop boiling.
• Cook until meat is white - about 30 minutes. Remove onion. Thicken water with flour and add more salt and pepper as needed. Serve over rice or noodles or by itself. Enjoy.

BOULETTES

Steps:

• 1. Mix meat and seasonings. Shape into 1 inch meatballs.
• 2. Put enough water in saucepan that the meatballs will be covered. Bring to a boil.
• 3. Add 1 meatball at a time so water does not stop boiling.
• 4. Cook until liquid is reduced to about 1c - about 30 minutes.
• 5. Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency.
• 6. Serve over rice or noodles or by itself.

BOULETTES WITH WHITE SAUCE (MEATBALLS)

Steps:

• 1. Mix together the spices and ground beef. Shape into 1-inch diameter balls. Fill large sauce pan with enough water that will be enough to cover the meatballs, but do not put them in yet!
• 2. Bring water to a rolling boil. Put one meatball into the pot at a time to keep the water boiling. When all the meatballs are added to the pot, keep boiling an additional 1/2 hour until the meatballs are almost white.
• 3. After cooking meatballs for 15 minutes, add the chopped onions to the pot.
• 4. Add the butter to the pot. Mix the flour and milk together and slowly add to the pot, stirring constantly until the sauce is thickened. Add salt and pepper to taste.
• 5. *** Serve over biscuits, noodles or rice.

RAGOûT DE BOULETTES (SPICY MEATBALLS)

Steps:

• 1. Make browned flour: Measure the flour into a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.
• 2. Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.
• 3. In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.
• 4. Shape meat mixture into meatballs about 1½ inches in diameter.
• 5. Pour broth into a large saucepan and heat to boiling. Drop meatballs into boiling stock, lower heat, and simmer about 1½ hours. (Cover pan with the lid slightly offset to allow some steam to escape.)
• 6. Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.

SPICY CRAWFISH BOULETTES

Steps:

• 1. Place crawfish, onion, bellpepper, celery, parsley, and garlic into a food processor. Use the pulse option, and spin until crawfish pieces are approximately 1/4″.
• 2. In a large bowl, mix bread crumbs, egg, and Mr. Pete's Cajun Seasoning. In another pan, pour in Mr. Pete's Seasoned Cajun Oyster fry.
• 3. Using the mixture from the food processor, hand roll 12- 2″ balls. Dip balls into bread crumb, egg, and seasoning blend, then into Mr. Pete's Seasoned Cajun Oyster Fry. Coat balls thoroughly.
• 4. Heat your oil to 350 degrees. (I like to use a deep fryer to ensure the boulettes are cooked evenly, but you may pan fry them as well.) Place boulettes into oil, and fry until golden brown. Remove from fryer and drain on absorbent paper towels.***This dish can be served as an appetizer or as a meal, and with or without a seafood dip. This recipe yields approximately 12 balls.

RAGOUT DE PATTES ET DE BOULETTES - PETIT POUC

Steps:

• How to make Brown Flour: Spread all-purpose flour in a large, heavy frying pan and heat over medium heat, stirring, until flour turns a medium brown. May be refrigerated for several months. How to make Oatmeal Flour: Oatmeal flour may be made by pulverizing roled oats in a food processor. All-purpose flour may be substituted. Ragout de Pattes: Place pork hocks in a large heavy pot with onion, bay leaf, savory, thyme and cloves. Cover with cold water, bring to a boil, skim off any scum from surface, then reduce heat and simmer very slowly for 2 - 2.5 hours or until pork hocks are tender. Remove meat from bouillon and set aside. Strain bouillon and skim off fat. (You may chill bouillon and then remove all solid fat before continuing recipe.) Using the same large pot, melt butter and blend in browned flour. Cook on medium heat, stirring, until mixture bubbles all over, then add strained bouillon. Heat, stirring, until mixture thickens. Season to taste with salt & pepper. Add pork hocks and cooked meatballs and simmer gently for about 30 minutes. Season to taste with salt & pepper. Boulettes: Combine pork with onion, garlic, cinnamon, cloves, salt, pepper, crumbled bread and the beaten egg, blending well. Blend in just enough flour to make mixture firm. Shape into meatballs, about 1 - 1.25 inch in diameter. Grease a large, heavy fryin pan and brown meatballs well on all sides, continuing to cook on low heat for about 15 minutes. Makes 12 - 15 meatballs. From the Petit Poucet Restaurant.

SPICY FISH BOULETTES

Steps:

• 1. In a food processor or blender, blend the first seven ingredients. Transfer to a bowl.
• 2. Cut fish in cubes and process until smooth. Add to onion mixture with bread crumbs and milk.
• 3. Oil your hands and shape into walnut sized balls.
• 4. Pour about 1 to 2 inches of oil into a large sauté pan and heat to 175 degrees. Deep fry boulettes in batches until browned and cooked through.
• 5. I serve mine with Spicy Lime sauce...yummy!

RAGOUT DE PATES ET BOULETTES

Steps:

• La veille, faire bouillir les pattes de cochon avec l'oignon, sel et poivre, 2 heures à couvert. Retirer les pattes, laisser tiédir et désosser. Mettre le bouillon au frigo quand il est rendu tiède et ensuite retirer le gras sur le dessus quand il est froid. Mélanger ensemble viande, oignon et épices, faire des boulettes sans trop presser la viande, rouler les boulettes dans la farine et faire rôtir dans du beurre jusqu'à doré. Ajouter au bouillon de pattes de cochon dégraissé, chaud. Ajouter de l'eau au besoin pour recouvrir les boulettes et laisser mijoter 3 à 4 heures. Épaissir avec de la farine grillée, environ 1/2 à 1 tasse mélanger avec de l'eau froide selon le liquide dans le chaudron. Mettre les morceaux de pattes de cochon seulement 1 heure avant la fin de la cuisson.