Boulettes a l’ Haitienne (Haitian Meatballs)


This is my second day cooking a Haitian dish and it seems like I’m getting more and more disappointed by the lines in the book. I found myself to be in a constant race with the sunset, less interested in reading and more interested in cooking.
Sandy (the storm) just passed by and took our power along with it. So what more than a 72-hour blackout to remind me of my motherland Haiti? Everyone gathered in the kitchen and the living room and contributed to the dish washing and cooking.
It really made me smile! I haven’t seen so many people in one room in so long. So I ended up obeying my instincts as well as receiving some input from my friend.
And guess what? Today’s dish turned out to be TASTY!

On the menu “Haitian meatballs”


1lb of ground beef

1/2 cup of diced onions

1 egg

1 tsp of ground garlic

4 slices of bread dipped in 1.4 cup of milk

1 green (bell) pepper

Salt and black pepper as needed

Oil to fry

Ingredients added by me :

Green onions

2 cubes of Maggi
1 hot pepper

Lime juice

Three boiled potatoes

My Directions

Drain the blood out of your ground meat

Massage the meat with some lime, making sure it’s well mixed in there.

Use your pestle and mortar to grind garlic, black pepper, green onions, hot pepper, Maggi.
Add the diced onions and a little teaspoon of oil to the mixture. (Quite frankly, I added one extra teaspoon of garlic).
Massage this mixture into your meat.
Leave for 15 mns

Boil your potatoes until very soft. Cut potatoes into cubes and mix with the meat. Again, leave for 15mns.

I did not use any egg or bread. I think it makes the meat really light and much healthier. Instead of the bread, I used potatoes. And this holds the meat together even more than with bread and egg together. But normally you would add the egg and bread to the meat and shape into individual balls as mentioned before.

Take out a skillet, pour about ½ to 1 cup of oil in it. Let it heat for a while (up to 5mns) .

Roll the meat into several individual balls.

Coat each ball with flour by rolling them into a plate filled with flour.

Put into oil and fry until brown.

And that’s it !
Boulettes a l’ Haitienne are usually served with rice or with vegetables and sauce.

Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

6 thoughts on “Boulettes a l’ Haitienne (Haitian Meatballs)

  1. @Bee: Li te pile’l ak epices yo aparaman. It looks delish Nath. Keep at it. Kounya ou fe dlo ap koule nan bouch mwen. Tem al fe manje pam…

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