Beef Boudin Boulettes
60
Minutes
8
Servings
17
Ingredients
Ingredients
Garnish:
Preparation
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Step 1
Heat oil in large nonstick skillet over medium heat until hot. Add beef Liver; cook 2 to 3 minutes until brown. Add onion, bell pepper, celery, garlic and salt; cook 7 to 8 minutes until vegetables are soft. Remove skillet from heat and stir in shredded beef, rice, Creole Seasoning, broth and green onion, mix to combine. Set skillet aside to cool. Add 2 beaten eggs; mix to combine.
Cooking Tip:
You can freeze the liver for easier cutting.
You may substitute your favorite prepared beef pot roast, drained, for 8 ounces shredded beef.
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Step 2
Shape beef mixture into twenty-four 1-inch Boulettes (meatballs). Combine remaining egg and milk in shallow dish. Place flour in second shallow dish. Place bread crumbs in third shallow dish. Dip each Boulette into flour, then into milk mixture, then into bread crumbs to coat all sides.
Cooking Tip:
You may use a 1-ounce scoop for easy portioning.
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Step 3
Heat counter top fryer to 350°F per manufacturer's instructions. Fry Boulettes 5 to 6 minutes until golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding the fryer. Sprinkle Boulettes with additional Creole Seasoning immediately after removing from oil. Serve Boulettes with pepper jelly, as desired.
Cooking Tip: If you do not have a counter top fryer, you can heat 2 cups vegetable oil in medium sauce pan until hot. Fry Boulettes for 6 minutes until golden brown; drain on paper towels. Fry in batches, if needed.
Boulettes can be pan-fried in 12-inch nonstick skillet. Heat 1/2 cup canola oil over medium heat until hot. Fry Boulettes for 10 minutes until golden brown turning to fry all sides; drain on paper towels. Fry in batches, if needed.
Nutrition Information
Nutrition information per serving: 287 Calories; 60.3 Calories from fat; 6.7g Total Fat (2.1 g Saturated Fat; 0.1 g Trans Fat; 0.9 g Polyunsaturated Fat; 2.2 g Monounsaturated Fat;) 150 mg Cholesterol; 997 mg Sodium; 36 g Total Carbohydrate; 0.7 g Dietary Fiber; 19 g Protein; 3.1 mg Iron; 263 mg Potassium; 5.8 mg NE Niacin; 0.4 mg Vitamin B6; 10.8 mcg Vitamin B12; 2.9 mg Zinc; 25.6 mcg Selenium; 146.2 mg Choline.
Nutrition Tip
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
