Beef Boudin Boulettes

Ingredients

Boulettes

• 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

Garnish

• Jalapeño pepper jelly (optional)
  

Instructions

1. Heat oil in large nonstick skillet over medium heat until hot. Add beef liver; cook for 2 to 3 minutes until brown.
2. Add onion, bell pepper, celery, garlic and salt; cook for 7 to 8 minutes until vegetables are soft.
3. Remove skillet from heat and stir in shredded beef, rice, Creole Seasoning, broth and green onion, mix to combine. Set skillet aside to cool.
4. Add 2 beaten eggs; mix to combine.
5. 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.
6. Heat counter top fryer to 350 degrees F per manufacturing instructions. Fry Boulettes for 5 to 6 minutes until golden brown on all sides; drain on paper towels. Fry in batches, if needed to avoid overcrowding fryer.
7. Sprinkle Boulettes with additional Creole Seasoning immediately after removing from oil.
8. Serve Boulettes with pepper jelly, as desired.