Step 1Heat 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.
Step 2Shape 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.
Step 3Heat 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.
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.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.