Les Boulettes de Mamie Sol

This is a recipe that has been passed down in my husband’s family for generations.

To some, these are called Boulettes Surprises, which literally translate to Meatball Surprise. It was handed down to me by my husband’s grandmother, Sol. It does take time to make which is why I make it in large batches and freeze. They freeze very well, up to 3-4 months.

Preparation time: 25 minutes

Cooking time: 30 minutes

Makes 60 meatballs


3 lbs minced lean beef

4 challah sliced, soaked and shredded

1/2 c. fresh parsley, chopped

1/2 c. shallot, diced small

3 eggs, beaten

2 tbsp. mace

2 tbsp. garlic powder

2 tbsp. onion flakes

Salt and pepper to taste

10 hard boiled eggs, sliced

saffron threads

bread crumbs

2-3 eggs beaten with 1 tbsp water for egg wash

Canola oil

1/2 c. water

Non stick cooking spray for hands


Begin by chopping the parsley and shallot together in an electric chopper until very fine:



Next soak 4 slices of challah in a glass of water. The bread will soak up the water. Why can’t I take a straight shot?!


Combine all the meatball ingredients together:

Minced meat:



with the chopped parsley, shallots, garlic powder, onion flakes, mace, salt and pepper. Crumble the wet challah slices in your hand and add that to the minced meat mixture (do not squeeze out the water). It should look like this:



Next, take about 4 tbsp. worth of minced meat in your hand (you may need to spray your hand with non-stick spray) and flatten it out into a disc. Place 1 slice of hard boiled egg in the middle and begin to fold over the sides, enveloping the egg:



Carefully close the meat over the egg and seal with your fingers:



Prepare all the meatballs before you begin frying them. Once all the meatballs are made, heat up a non-stick skillet on medium heat with enough canola oil to come up the sides of the meatball.

While the frying pan heats up, prepare your battering bowls. In 1 bowl, pour in regular bread crumbs. In another bowl, beat at least 4 eggs with 2 pinches of saffron threads and 1 tbsp. of water.

Dip the meatball in the bread crumbs first, then the egg wash:




Now fry the meatballs in the skillet until golden brown, about 4 minutes on each side:



Do not eat these meatballs yet because they are not fully cooked….

Once all the meatballs are fried, heat a large pot or dutch oven with a little canola oil, water and 2 pinches of saffron and warm up. Place meatballs all around, on multiple levels. Add 1/2 c. water, cover and cook on medium low heat for another 10-15 minutes until cooked through. Meatballs will be fork tender and very fragrant.





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