Name: Boulet
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 servings
Cuisine: caribbean
Ingredients: 3 cups plus 2 tablespoons canola oil; 1 small green bell pepper, diced; 1 small red bell pepper, diced; 1 small yellow bell pepper, diced; 1 small yellow onion, diced; 2 tablespoons minced garlic; 2 tablespoons adobo seasoning; 1/2 teaspoon all-purpose seasoning, such as Badia Complete Seasoning; 2 to 3 tablespoons Simple Epis, recipe follows; 1 1/2 pounds ground beef; 1 cup breadcrumbs (or soak 2 slices of white bread in water or milk and strain); 1/2 cup all-purpose flour; 2 tablespoons grated Parmesan; 1 tablespoon ketchup; 1 teaspoon yellow mustard; 1 teaspoon freshly ground black pepper; Fried plantains, for serving, optional; Sliced scallions, for serving; 1/4 cup white distilled vinegar; 1/4 cup olive oil; 2 tablespoons lime juice; 6 to 8 cloves garlic; 1/2 green bell pepper, quartered; 1/2 red bell pepper, quartered; 1/2 yellow bell pepper, quartered; 1/2 onion, quartered; 1 cup parsley, coarsely chopped; 2 scallions, coarsely chopped; 1 Scotch bonnet chile, stemmed; 2 whole cloves

Directions

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37m Easy 97%

CLASS

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, yellow bell pepper and onion and cook, stirring, for 2 minutes. Add the garlic and cook until the vegetables soften, 1 to 2 minutes longer. Mix in the adobo seasoning, all-purpose seasoning and the epis. Spread the mixture out on a sheet pan and put in the refrigerator to cool.
In a large bowl, combine the ground beef, cooled bell pepper and onion mixture, breadcrumbs, flour, Parmesan, ketchup, mustard and black pepper. Use your hands or a wooden spoon to fold in all the ingredients thoroughly. Roll the mixture into the desired size balls.
Heat the remaining 3 cups oil in a large deep skillet over medium-high heat until very hot. Working in batches, fry the meatballs until browned and cooked through and an instant-read thermometer inserted into the center of a meatball registers 145 degrees F. Place on a wire rack set over a baking sheet to drain. Serve the meatballs with fried plantains if using and garnish with scallion.