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Culinary Arts Institute
Boulettes (meatball)
4 white bread slices
1 cup milk
1 pound freshly ground lean beef
2 slices smoked ham or bacon, minced
Salt and pepper to taste
1 garlic clove, crushed in garlic press
1 tablespoon tomato paste
1/2 cup flour
1/2 cup grated Parmesan cheese
Fat for frying, heated to 365°F
1. Soak bread in milk 5 minutes, then mash and mix
with ground beef, minced ham, salt, pepper, garlic,
and tomato paste. Roll into walnut-sized balls, coat
with flour and then with cheese.
2. Fry in heated fat until golden brown. Drain on
absorbent paper. Serve hot with tomato sauce as a
dip.
Note: These meatballs may be made larger for a main
course and are usually served with Cornmeal and a
salad.
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