Beef Boudin Boulettes

• 1 hr
• 8 SERVINGS
• 290 Cal
• 19 g Protein

Ingredients:

• 4 ounces beef Liver, cubed
• 1 teaspoon canola oil
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced celery
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 8 ounces finely shredded Beef
• 1 cup cooked rice, cooled
• 1 tablespoon Creole Seasoning, plus more for garnishing
• 1/4 cup beef broth
• 1/4 cup sliced green onion
• 3 eggs, beaten, divided
• 1/2 cup whole milk
• 1/2 cup flour
• 2 cups Panko bread crumbs

• Jalapeño pepper jelly (optional)

Cooking:

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.
Cook's Tip:

You can freeze the liver for easier cutting.

You may substitute your favorite prepared beef pot roast, drained, for 8 ounces shredded beef.








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.
Cook's Tip:

You may use a 1-ounce scoop for easy portioning.




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.
Cook's 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.