Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How to make Boulettes *haitian meatballs* with ground beef?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make Boulettes *haitian meatballs* with ground beef?),it will help you,my kids.
They are haitian meatballs..all i know is a i need some milk,bread and ground beef or i use ground turkey but i dont know from there. I want to make some for dinner..if u know how will u please send me your recipe?
Answer:
"Boulettes" (Haitian Meatballs)
4 white bread slices
1/2 c. flour
1/2 c. grated Parmesan cheese
1c. milk
1lb. freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tbsp. tomato paste
Fat for frying, heated to 365 degrees
1. Soak bread in milk for 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste.
2. Roll into walnut sized balls, coat with flour, and then with cheese.
3. Fry in heated fat until golden brown.
4. Drain on absorbent paper.
5. Serve hot with tomato sauce as dip
Boulettes *haitian meatballs*
If I have a large piece of leftover beef, say some roast beef or pot roast, I might slice it thin and serve it cold with mustard and a salad, or dice it and dress it for a cold salad of beef, or make Beef Mironton. But when I have an end piece from a roast or pieces of stew or steak—odds and ends that are not uniform in size or texture, some dry, some fatty—I grind it to use in a stuffing, or with beans for a type of chili, or to make boulettes, which are part of every French housewife's repertoire. Boulettes—"small balls" in French—are simply meatballs made from cooked meat rather than fresh ground beef.
The boulettes can be served as you would cold meat loaf, with a salad like the cabbage salad on or a simple lettuce salad with a mustardy dressing. They are excellent with a barbecue sauce and mashed potatoes, or with pasta or gnocchi and a tomato sauce or the Sauce Financiere. If made ahead of time, they can be reheated in the sauce.
3/4-pound leftover beef (boiled beef, pot roast, stew meat, or roast beef)
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 clove garlic, peeled, crushed, and chopped very fine
4 eggs
1/4 teaspoon dried thyme
3 tablespoons flour
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon double-acting baking powder
Vegetable oil for frying
Slice the meat and process it in a food processor until it is finely chopped. You should have about 2 1/2 to 3 cups. Combine it with the other ingredients.
Heat about 1/4 inch of vegetable oil in a large skillet. With your hands make patties with approximately 2 tablespoons of the meat mixture
(this recipe should yield approximately 18 patties). Pat them gently to flatten them a bit, and place them flat side down in the hot oil. Cook approximately 2 minutes on each side. (The oil can be strained and reused.)
Sauce Financiere
The classic Sauce Financiere is rather esoteric, made of tomatoes and Madeira-flavored brown sauce garnished with quenelles, cockscombs, chicken kidneys, truffles, mushroom caps, and pitted olives. No wonder with an ingredient list like that its name is redolent of money! In French homes, however, the word Financiere is associated with a simple fresh tomato sauce made with mushrooms and green olives. In Lyons, Sauce Financiere served with fish quenelles is a very common listing on menus in small restaurants.
Our Sauce Financiere, made with fresh tomatoes, is perfectly delicious. Unlike many other tomato sauces, ours is cooked quite fast. Cooking tomatoes for a long time tends to darken them and make them more acidic; they lose some of their fresh, sweet taste. In winter, when tomatoes are yellow and less flavorful, add a tablespoon of tomato paste for taste and color, or substitute a can of plum tomatoes.
1/4 cup vegetable or olive oil
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/2 cup finely chopped onions
3 small cloves garlic, peeled and crushed (1 teaspoon)
1 3/4 to 2 pounds fresh tomatoes, cut into 1-inch pieces (about 5 cups)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish
2 cups small mushrooms (approximately 1/2 pound optional)
2/3 cup pieces of green olives (see note)
Heat the oil in a saucepan, and add the thyme, oregano, on1 ions, and garlic. Cook the mixture on medium to high heat for 1 minute. Add the tomatoes, salt, and pepper and bring to a boil. Cover, and cook on medium heat for approximately 5 to 6 minutes. At this point the tomatoes will have liquefied if they are nice and ripe.
Push the mixture through a food mill, using the fine screen, then return it to the saucepan. Bring to a boil and add the mushrooms (wash them in water first if they are dirty), bring to a boil, and simmer for 2 minutes.
Meanwhile, cover the green olives with cold water in an other saucepan and bring to a boil. Boil for about 10 seconds, drain, and rinse the olives under cold water. This eliminates some of their bitterness. Add the olives to the tomato sauce and set aside until ready to use.
NOTE: Green olive pieces can be bought in jars and are less expensive than whole olives; if you use whole olives, cut them into pieces.
Boulettes
4 servings 35 min 5 min prep
1 lb lean ground beef
1/2 teaspoon ground cloves
salt & pepper
1 medium onion, grated
2 teaspoons poultry seasoning
1/4 cup flour, approximately
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.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How to make Boulettes *haitian meatballs* with ground beef?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How to make Boulettes *haitian meatballs* with ground beef?),it will help you,my kids.
They are haitian meatballs..all i know is a i need some milk,bread and ground beef or i use ground turkey but i dont know from there. I want to make some for dinner..if u know how will u please send me your recipe?
Answer:
"Boulettes" (Haitian Meatballs)
4 white bread slices
1/2 c. flour
1/2 c. grated Parmesan cheese
1c. milk
1lb. freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tbsp. tomato paste
Fat for frying, heated to 365 degrees
1. Soak bread in milk for 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste.
2. Roll into walnut sized balls, coat with flour, and then with cheese.
3. Fry in heated fat until golden brown.
4. Drain on absorbent paper.
5. Serve hot with tomato sauce as dip
Boulettes *haitian meatballs*
If I have a large piece of leftover beef, say some roast beef or pot roast, I might slice it thin and serve it cold with mustard and a salad, or dice it and dress it for a cold salad of beef, or make Beef Mironton. But when I have an end piece from a roast or pieces of stew or steak—odds and ends that are not uniform in size or texture, some dry, some fatty—I grind it to use in a stuffing, or with beans for a type of chili, or to make boulettes, which are part of every French housewife's repertoire. Boulettes—"small balls" in French—are simply meatballs made from cooked meat rather than fresh ground beef.
The boulettes can be served as you would cold meat loaf, with a salad like the cabbage salad on or a simple lettuce salad with a mustardy dressing. They are excellent with a barbecue sauce and mashed potatoes, or with pasta or gnocchi and a tomato sauce or the Sauce Financiere. If made ahead of time, they can be reheated in the sauce.
3/4-pound leftover beef (boiled beef, pot roast, stew meat, or roast beef)
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1 clove garlic, peeled, crushed, and chopped very fine
4 eggs
1/4 teaspoon dried thyme
3 tablespoons flour
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon double-acting baking powder
Vegetable oil for frying
Slice the meat and process it in a food processor until it is finely chopped. You should have about 2 1/2 to 3 cups. Combine it with the other ingredients.
Heat about 1/4 inch of vegetable oil in a large skillet. With your hands make patties with approximately 2 tablespoons of the meat mixture
(this recipe should yield approximately 18 patties). Pat them gently to flatten them a bit, and place them flat side down in the hot oil. Cook approximately 2 minutes on each side. (The oil can be strained and reused.)
Sauce Financiere
The classic Sauce Financiere is rather esoteric, made of tomatoes and Madeira-flavored brown sauce garnished with quenelles, cockscombs, chicken kidneys, truffles, mushroom caps, and pitted olives. No wonder with an ingredient list like that its name is redolent of money! In French homes, however, the word Financiere is associated with a simple fresh tomato sauce made with mushrooms and green olives. In Lyons, Sauce Financiere served with fish quenelles is a very common listing on menus in small restaurants.
Our Sauce Financiere, made with fresh tomatoes, is perfectly delicious. Unlike many other tomato sauces, ours is cooked quite fast. Cooking tomatoes for a long time tends to darken them and make them more acidic; they lose some of their fresh, sweet taste. In winter, when tomatoes are yellow and less flavorful, add a tablespoon of tomato paste for taste and color, or substitute a can of plum tomatoes.
1/4 cup vegetable or olive oil
1/2 teaspoon thyme
1/2 teaspoon dried oregano
1/2 cup finely chopped onions
3 small cloves garlic, peeled and crushed (1 teaspoon)
1 3/4 to 2 pounds fresh tomatoes, cut into 1-inch pieces (about 5 cups)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish
2 cups small mushrooms (approximately 1/2 pound optional)
2/3 cup pieces of green olives (see note)
Heat the oil in a saucepan, and add the thyme, oregano, on1 ions, and garlic. Cook the mixture on medium to high heat for 1 minute. Add the tomatoes, salt, and pepper and bring to a boil. Cover, and cook on medium heat for approximately 5 to 6 minutes. At this point the tomatoes will have liquefied if they are nice and ripe.
Push the mixture through a food mill, using the fine screen, then return it to the saucepan. Bring to a boil and add the mushrooms (wash them in water first if they are dirty), bring to a boil, and simmer for 2 minutes.
Meanwhile, cover the green olives with cold water in an other saucepan and bring to a boil. Boil for about 10 seconds, drain, and rinse the olives under cold water. This eliminates some of their bitterness. Add the olives to the tomato sauce and set aside until ready to use.
NOTE: Green olive pieces can be bought in jars and are less expensive than whole olives; if you use whole olives, cut them into pieces.
Boulettes
4 servings 35 min 5 min prep
1 lb lean ground beef
1/2 teaspoon ground cloves
salt & pepper
1 medium onion, grated
2 teaspoons poultry seasoning
1/4 cup flour, approximately
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.
correctness,It's Non-profit and only for informational purposes.
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