BOULETTES
AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.
Provided by Elmotoo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 242.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 77, Carbohydrate 9.2, Fiber 0.9, Sugar 1.2, Protein 23.9
BOULETTES FRANCAISE (MEATBALLS IN WHITE SAUCE)
I was looking for a recipe my mother used to make as she doesn't remember the recipe (she never wrote everyday recipes down). I found this one online and it is just as good as Mom's but I'm not going to tell her that. This was written in the recipe description and it is so true. "This is an old recipe which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness"
Provided by queenbeatrice
Categories Stew
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
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.
RAGOUT DE BOULETTES CANADIAN MEATBALLS
This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice
Provided by Dienia B.
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
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.
BOULETS LIEGEOIS (BELGIAN MEATBALLS)
Belgian meatballs swimming in an apple and onion gravy. In Belgium they are served with French fries! If this is wrong, I don't want to be right! From Cooking With Curls website
Provided by Chef PotPie
Categories Belgian
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix beef and pork together in a large bowl to thoroughly combine.
- Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
- Roll into meatballs, about 1/2 cup each, and dredge in flour.
- Heat butter in a large skillet over medium heat.
- Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
- Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
- Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
- Add the brown sugar and thyme, stir and cook for 1 minute.
- Add the flour, stir to combine.
- Add apple butter and vinegar, stir.
- Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
- Add the meatballs back to the sauce and cook for 15 minutes to heat through.
- Serve immediately with pomme frites {French fries} and Belgian beer or wine.
NORTH AFRICAN MEATBALLS (BOULETTES)
In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that's what they're called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.
Provided by JackieOhNo
Categories Lamb/Sheep
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 33
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.
Nutrition Facts : Calories 753.8, Fat 35.4, SaturatedFat 13.6, Cholesterol 147.4, Sodium 1478.8, Carbohydrate 71.3, Fiber 5.9, Sugar 15.9, Protein 37.7
BOULETTES
AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II. Resubmitted for Culinary Quest 2.
Provided by Beth Renzetti
Categories Meat Appetizers
Time 35m
Number Of Ingredients 6
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)
This is another of Great Grandma Kennedy's recipes. From when she was a child living in Canada. This is made for lunch or dinner. It can also be made with ground pork sausage for a breakfast meal. *** Feel free to add or remove spices to your taste... (I like a little more cloves, pepper and poultry seasoning.
Provided by Colleen Sowa
Categories Other Sauces
Time 1h10m
Number Of Ingredients 9
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.
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