Mini – Boulettes En Sauce

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Whenever I go home for a weekend, my mom & I love to pop open some champagne, read through recipes from her extensive cookbook collection, and pick out a meal that we can really enjoy making together. We always make sure to choose a meal that will satisfy our moods at that moment in time. It’s our “thing” to cook together & I would’t have it any other way.

Mini-Boulettes aka. meatballs have always been my go to comfort food and when prepared with the right sauce and sides (we chose rice & carrots), it is oh so yum. We picked out this recipe from an older french cookbook and it was pretty perfect for our family night in. Paired with a nice glass of red wine, the Mini-Boulettes En Sauce were truly the best.

Meat Ingredients:

  • ½ cube of vegetable bouillon
  • 75 grams of breadcrumbs
  • 1 tablespoons of Maizena
  • 1 egg
  • 1 chopped small onion
  • Salt/ Pepper
  • 400 grams of minced meat
  • 2 tablespoons of butter
  • 1 pinch of oregano

 Preparation for the meat:

  1. Dissolve the vegetable bouillon in 50 ml of hot water. Mix flour and bread crumbs separately. Add the bouillon to the flour mixture and let it rest for ten minutes. Incorporate the chopped onion, egg, salt & pepper. Add minced meat and mix it all together with your hands.
  2. Make mini rounded boulettes with your hands and fry on pan with butter.
    Sauce Ingredients:
  • 1 vegetable bouillon cube
  • 1 chopped shallot
  • 1 grated carrot
  • 1 chopped turnip
  • 1 chopped celery stick
  • 50 ml of heavy cream
  • 1 teaspoon of flour
  • 1 teaspoon of tomatoe paste

Preparation for the sauce:

  1. Boil 300 ML of water and add the bouillon cube. Once the cube is melted in the water, add all of the chopped vegetables. Cook for 15 minutes. Pour mixture in a blender and puree the mixture. Put the puree in a pan. Separately mix the heavy cream and the flour in a bowl. Add the heavy cream mixture to the puree mixture. If the sauce is too thick, you may add some bouillon water or a little bit of plain water. Add tomato paste.
  2. Adjust the seasoning if necessary.
    Once everything is ready, nicely plate it, sprinkle some parsley atop,  and you’re all set!

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