Haitian meatballs, often called boulettes, are seasoned meatballs flavored with epis, a fragrant Haitian blend of herbs, peppers, and garlic, then served with a savory tomato sauce. Recipes vary from home to home; this approachable version browns the meatballs before simmering them gently in sauce, so they stay tender and pick up plenty of flavor.
Ingredients
- For the epis: 1/2 green bell pepper, seeded and chopped (about 75 g); 3 scallions, chopped (about 45 g); 1/2 cup loosely packed fresh parsley leaves (15 g); 4 garlic cloves (12 g); 1 tablespoon fresh thyme leaves (3 g); 1 tablespoon neutral oil (15 ml); and 1 tablespoon white vinegar (15 ml).
- For the meatballs: 1 1/2 pounds ground beef, preferably 85% lean (680 g); 1/4 cup prepared epis (about 60 g); 1/2 cup plain breadcrumbs (55 g); 1/4 cup whole milk (60 ml); 1 large egg (about 50 g without shell); 1 teaspoon fine salt (6 g); 1/2 teaspoon black pepper (1 g); 1/2 teaspoon paprika (1 g); and 1 tablespoon neutral oil for browning (15 ml).
- For the sauce: 1 tablespoon neutral oil (15 ml); 1 medium yellow onion, finely diced (about 150 g); 1 tablespoon tomato paste (16 g); 1 can crushed tomatoes, 14.5 ounces (411 g); 1/2 cup beef or chicken broth (120 ml); 1 dried bay leaf (about 0.2 g); and 1/4 teaspoon fine salt (1.5 g), plus more to taste.
Instructions
- Blend the epis. Put the bell pepper, scallions, parsley, garlic, thyme, oil, and vinegar in a small food processor or blender. Pulse, scraping down the sides as needed, until finely chopped and spoonable. It does not need to become a perfectly smooth puree. Measure out 1/4 cup (about 60 g) for the meatballs; refrigerate or freeze any extra promptly.
- Make the meatball mixture. In a large bowl, stir the breadcrumbs and milk together and let them sit for 2 minutes, until the crumbs are damp. Add the egg, measured epis, salt, pepper, and paprika and mix. Add the ground beef and gently combine with your hands or a fork just until there are no large streaks of seasoning. Overmixing can make the meatballs firm.
- Shape the meatballs. With damp hands, shape the mixture into about 18 meatballs, roughly 1 1/2 inches (4 cm) across. Keep them similar in size so they cook evenly. Set them on a plate while you prepare the pan; there is no need to chill them first.
- Brown the meatballs. Heat 1 tablespoon oil in a wide, heavy skillet or Dutch oven over medium heat. Working in batches so the pan is not crowded, brown the meatballs for about 8–10 minutes total, turning them gently to color several sides. They do not need to cook through at this stage. Transfer them to a clean plate. If the pan has a lot of rendered fat, carefully spoon off all but about 1 tablespoon.
- Start the sauce. Add the sauce oil if the pan is nearly dry, then add the onion. Cook for 3–4 minutes, stirring, until softened. Stir in the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, bay leaf, and 1/4 teaspoon salt. Scrape the browned bits from the base of the pan into the sauce; they add savory flavor.
- Simmer until cooked through. Return the meatballs and any juices on the plate to the skillet. Bring the sauce to a gentle simmer, cover loosely, and cook for 18–20 minutes, turning the meatballs once if they are not mostly submerged. Check the center of a large meatball with a food thermometer; USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef. If needed, simmer a few minutes longer and check again. Remove the bay leaf, taste the sauce, and adjust the salt before serving.
Tips
- Make the epis texture work for you. A small food processor gives the most even result, but you can mince the ingredients very finely with a knife and stir them together. Epis is a Haitian seasoning paste with many household variations; if you cannot find it ready-made, the blend in this recipe is a practical stand-in. Store-bought versions differ in saltiness, so taste before adding extra salt.
- Keep the mixture tender. The milk-soaked breadcrumbs and egg help hold the meatballs together, while a light hand keeps them from becoming dense. If the mixture feels unusually wet, mix in another tablespoon of breadcrumbs (about 7 g); avoid adding a large handful, which can make the finished texture dry.
- Brown in batches, not all at once. A crowded skillet traps steam and makes it harder to turn the meatballs without breaking them. Use a wide pan or work in two batches. If one cracks slightly, return it to the sauce with a spoon; simmering will help it hold together.
- Control the heat gently. A steady, low simmer cooks the centers without reducing the tomato sauce too quickly. If the sauce thickens before the meatballs reach temperature, add broth or water 1 tablespoon (15 ml) at a time.
Serving Suggestions
Serve the meatballs hot with plenty of sauce. White rice is a straightforward match and catches the tomato and epis flavors; Haitian-style diri blan or another simply cooked long-grain rice works well. You can also spoon the sauce over boiled or roasted potatoes, mashed potatoes, or pasta when you want a different base. Add a green salad, sautéed cabbage, or steamed vegetables to round out the plate without competing with the seasoning.
For a distinctly Haitian-inspired spread, offer the meatballs alongside rice and beans and a little pikliz, the tangy, spicy pickled cabbage condiment. Pikliz is optional, and its heat and acidity make a lively contrast with the rich sauce. If serving a group, keep it in a separate bowl so everyone can choose how much to add. A slice of crusty bread is useful for soaking up extra sauce, though the dish is satisfying without it.
Variations
Use ground turkey or chicken: Both can replace the beef in equal weight, but their flavor is milder and the meatballs may be leaner. Choose ground poultry and cook it to 165°F (74°C), checking the center with a thermometer; do not use the 160°F target for ground beef. A little extra oil in the pan can help lean meat brown without sticking.
Make them spicy: Add a small amount of finely minced Scotch bonnet or habanero to the epis, or serve sliced chile at the table. Scotch bonnet is traditional in many Haitian dishes, but its heat can be intense and varies by pepper. Wearing gloves while handling hot chiles and keeping the seeds out are useful ways to moderate the heat.
Try a different meat blend: A mix of ground beef and ground pork can make a juicy, fuller-flavored meatball. Keep the total weight at 1 1/2 pounds (680 g), and cook the mixture to 160°F (71°C), the safe minimum for ground meat. For a lighter tomato sauce, use chicken broth; for a deeper one, use beef broth.
Make a smoother or chunkier sauce: For a smooth finish, blend the crushed tomatoes before adding them, taking care with hot liquids if blending after heating. For a more rustic sauce, use diced tomatoes and gently break them up as they simmer. The sauce will be less uniform, but the cooking method stays the same.
Storage and Reheating
Refrigerate cooked meatballs and sauce within 2 hours, dividing a large batch into shallow containers so it cools promptly. They keep for 3–4 days in the refrigerator. Store them covered with sauce to limit drying, and use a clean spoon when serving. Freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat a portion in a covered saucepan over low to medium-low heat, stirring the sauce occasionally and adding a splash of water or broth if it has thickened. Heat until the center of the meatballs reaches 165°F (74°C), as recommended for reheated leftovers. In a microwave, cover the dish, heat in short intervals, and turn or stir the meatballs between intervals for more even heating; check the temperature in more than one spot. Reheat only the portion you plan to eat.
Frequently Asked Questions
What are Haitian meatballs called?
They are commonly called boulettes in Haitian Creole and French-influenced Haitian cooking. The name is also used for meatballs in other cuisines, so the seasonings and sauce help distinguish this Haitian-style version. Recipes differ by household, and there is no single required formula.
What is epis, and can I make it ahead?
Epis is a Haitian seasoning blend or paste commonly made with ingredients such as herbs, scallions, peppers, and garlic. This recipe blends those ingredients with oil and vinegar. You can prepare it ahead and keep it covered in the refrigerator for up to 3 days, or freeze it in small portions; refrigerate it promptly and do not leave it at room temperature for extended storage.
Can I bake the meatballs instead of browning them in a skillet?
Yes. Arrange them with space between them on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C) for about 15–20 minutes, turning once if you want more even browning. Check a large meatball with a thermometer for 160°F (71°C), the USDA FSIS safe minimum for ground beef, then add them to the prepared sauce and simmer for about 5 minutes to bring the flavors together. Baking changes the browned flavor slightly and avoids standing at the stove to turn each batch.
How can I tell when the meatballs are done?
Color alone is not a reliable safety check, especially after simmering in tomato sauce. Insert an instant-read food thermometer into the center of one of the largest meatballs without touching the pan. Ground beef should reach 160°F (71°C); if it is below that, continue simmering and check again after a few minutes.
Can I make the meatballs ahead of time?
You can mix and shape them up to a day ahead, cover them, and keep them refrigerated until cooking. For the best texture, avoid leaving raw meat at room temperature while you prepare other dishes. You can also cook the full recipe ahead, cool it promptly, refrigerate it, and reheat the meatballs in the sauce to 165°F (74°C) before serving.
What can I use if I do not have breadcrumbs?
Use the same volume of finely crushed plain crackers, or pulse plain sandwich bread into soft crumbs and measure 1/2 cup (about 55 g). If using dry crumbs, keep the milk in the recipe so they soften before mixing. The texture may vary a little depending on the bread or crackers, so add an extra tablespoon only if the mixture is too loose to shape.
Related
- Haitian Brown Rice (Diri ak Djon Djon) Recipe
- Haitian Legume Recipe in Creole: A Vegetable Stew
- Haitian Legume Recipe: Vegan Eggplant and Cabbage Stew
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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