Chef Nahika Hillery prepares Boulet, as seen on Food Network Kitchen.
Recipe courtesy of Nahika Hillery


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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 servings
Haitian fried meatballs, known as boulet, are a perfect party appetizer. Gather friends around and enjoy these savory mouthfuls that are traditionally served with fried green plantains and pikliz (spicy pickled slaw). To make boulet an entree, Haitians often serve them with white rice and sos pwa blan (white bean puree).


Simple Epis:


  1. 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.
  2. 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.
  3. 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.

Simple Epis:

  1. Combine all the epis ingredients in a blender or food processor. Pulse until roughly chopped. Keep refrigerated and use for your seasoning needs.