BOULET

Boulet image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 33

3 cups plus 2 tablespoons canola oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1 small yellow bell pepper, diced
1 small yellow onion, diced
2 tablespoons minced garlic
2 tablespoons adobo seasoning
1/2 teaspoon all-purpose seasoning, such as Badia Complete Seasoning
2 to 3 tablespoons Simple Epis, recipe follows
1 1/2 pounds ground beef
1 cup breadcrumbs (or soak 2 slices of white bread in water or milk and strain)
1/2 cup all-purpose flour
2 tablespoons grated Parmesan
1 tablespoon ketchup
1 teaspoon yellow mustard
1 teaspoon freshly ground black pepper
Fried plantains, for serving, optional
Sliced scallions, for serving
1/4 cup white distilled vinegar
1/4 cup olive oil
2 tablespoons lime juice
6 to 8 cloves garlic
1/2 green bell pepper, quartered
1/2 red bell pepper, quartered
1/2 yellow bell pepper, quartered
1/2 onion, quartered
1 cup parsley, coarsely chopped
2 scallions, coarsely chopped
1 Scotch bonnet chile, stemmed
2 whole cloves
1 tablespoon garlic powder
1 tablespoon adobo seasoning
1 tablespoon chicken bouillon powder

Steps:

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, yellow bell pepper and onion and cook, stirring, for 2 minutes. Add the garlic and cook until the vegetables soften, 1 to 2 minutes longer. Mix in the adobo seasoning, all-purpose seasoning and the epis. Spread the mixture out on a sheet pan and put in the refrigerator to cool.
In a large bowl, combine the ground beef, cooled bell pepper and onion mixture, breadcrumbs, flour, Parmesan, ketchup, mustard and black pepper. Use your hands or a wooden spoon to fold in all the ingredients thoroughly. Roll the mixture into the desired size balls.
Heat the remaining 3 cups oil in a large deep skillet over medium-high heat until very hot. Working in batches, fry the meatballs until browned and cooked through and an instant-read thermometer inserted into the center of a meatball registers 145 degrees F. Place on a wire rack set over a baking sheet to drain. Serve the meatballs with fried plantains if using and garnish with scallion.
Combine all the epis ingredients in a blender or food processor. Pulse until roughly chopped. Keep refrigerated and use for your seasoning needs.