christmas petites boulettes

Les Petites Boulettes… a Christmas tradition that you can’t have enough of!

I can’t remember a time when we didn’t have our ‘petites boulettes’ or little meat balls for Christmas or any important gatherings.  These are my cousin Luc’s favorite thing in the world; you would always find him with a mountain of them on his plate!

Over the years I’ve developed a genius technique not to look too piggy once they’re being served; it’s real easy, and I suggest you do the same (that’s why I’m sharing the recipe with you): you just need to be the one who prepares them so you can eat as many as you want while you go in the kitchen to heat them up!!!  They’re addictive!

The first time I brought them to Christmas Eve in Brian’s family, years ago, uncles and aunts were not too savvy about it at first, but let me tell you that once Uncle Paul started to eat them one after the other while moaning at almost every bite, it was not too long before there was none left!  So now they’re a yearly tradition and one of the favorites in the Woodbury Christmas Eve’s feast (and of course I still volunteer year after year to be the one who goes in the kitchen and heat them right after midnight, come on!).

So I’m sharing our family recipe with you!  Double or triple the recipe, you won’t regret it.  They’re easy to make, but you could find it a bit lengthy to roll all these small meatballs.  I usually cook them in advance, freeze them, and then heat them up on the special day!

What you need:

-for the meatballs

1 lbs ground beef

1 lbs ground pork

1/4 cup of breadcrumbs

1/4 cup of parmesan cheese

1/2 teaspoon of bifteck spices

2 tablespoon of oil

2 eggs

salt and pepper

-for the sauce

2 cups of brown sugar

1 1/2 cups of vinegar

1 can of tomato soup

1/2 cup of ketchup

1 cup of water

9 tablespoon of cornstarch

1 teaspoon of dry mustard

1 teaspoon of ginger

1 teaspoon of garlic salt

How to:

Mix together all the ingredients for the meatballs.  Roll out mini meatballs (2.5 to 3 cm diameter).  I bake them in the oven on a lined baking sheet at 400 until golden.  My family cooks them in oils in a pan.  I like to think I have the HEALTHY version!!!

While the meatballs are cooking, in a large stock pot, add the sugar, vinegar, tomato soup, ketchup, the spices and half of the water, cook on med-low.  Mix the other half of the water with the cornstarch.  Add to the stock pot.  Continue to simmer on low for 20 minutes and then add the meatballs.  Cook on low for another 30 minutes and VOILA!  Enjoy!

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2 Comments

  1. There’s no doubt I’ll make those at some point during the holidays. I LOVE mini meatballs and yours just look delicious !!

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