Boulettes de Viande (Meatballs) PDF  | Print |  E-mail



4 white bread slices

1 cup water

1 pound lean or extra-lean ground beef

½ teaspoon of lawry’s

½ teaspoon of Adobo

3 medium garlic clove, crushed in garlic press

1 teaspoon of hot sauce

1 teaspoon dried leaf basil

1/8 teaspoon ground black pepper

1 medium onion, finely chopped

1 tablespoon of lime

1/2 cup flour

1 large egg york

Oil for frying, heated to 365°F


  1. Soak bread in water for 5 minutes, then mash and mix with ground beef, Combine remaining ingredients, Shape into meatballs, about 1 1/2 to 2 inches in diameter, coat with flour.
  2. Fry in heated oil until golden brown. Drain on absorbent paper. Serve hot with tomato sauce as a dip.
Serves 6 (about 18 to 24 large meatballs).