While grocery shopping, Eric had a sudden urge for one of his mother's inventions: Meatballs with Flageolet beans, or Boulettes en Flag' as I have so wittily renamed it. It was a test, because it is a family recipe and a childhood comfort food that his own sister was unable to recreate.
Well, I passed the test with flying colors because the hub was indeed very satisfied with my remake!
Serves 4-5
Ingredients:
Meatballs
1 lb ground pork (or 1/2 pork, 1/2 turkey)
1 egg
1 cup bread crumbs
1 tsp fresh ground pepper
1 tsp salt
1 tsp dried parsley
2 cloves garlic, minced
some flour
Dish
1 Tbsp (or more) of margarine or butter
1 onion, chopped
1 clove garlic, minced
1 Tbsp thyme
2 bay leaves
6 potatoes, peeled and sliced into 1/2" pieces
1 large can of drained flageolet beans (use white beans if you can't find flags)
1 cup water
Directions:
Meatballs
1. Wash your hands and take off your rings. Place the ground meat in a mixing bowl with the egg, and mis around with your hands.
2. Add the parsley, salt, pepper and garlic and keep mixing.
3. Add the bread crumbs a little at a time while mixing with your hands. Keep adding until the texture is no longer gooey, but not all dry either.
4. Separate the meat into 6 big meatballs. Eric likes big big meatballs. Roll each meatball around in flour to keep them from sticking to each other and your meatballs are ready to be cooked.
Dish
1. In a big pot or pressure cooker, heat the margarine and brown the meatballs a little on each side. Remove the browned meatballs and set aside.
2. Sautée the onions and garlic with a sprinkle of salt in the same pot until golden. Add the thyme and bay leaves and stir.
3. Add the potatoes and stir around a few minutes. When the potatoes start sticking to the pot, add a cup of water and the meatballs back into the pot. If you have a pressure cooker, close it and cook this under pressure for 5 minutes. If you don't, simmer for about 15 minutes until potatoes are tender.
4. Open up and add the drained beans. Heat through for 5 more minutes.
You are ready to feast!
I only ate 1 meatball and it was more than enough for me.. but my carnivore husband had 2 and the guests we had each ate 1 1/2. We killed it, and I passed the MIL test!
Well, I passed the test with flying colors because the hub was indeed very satisfied with my remake!
Serves 4-5
Ingredients:
Meatballs
1 lb ground pork (or 1/2 pork, 1/2 turkey)
1 egg
1 cup bread crumbs
1 tsp fresh ground pepper
1 tsp salt
1 tsp dried parsley
2 cloves garlic, minced
some flour
Dish
1 Tbsp (or more) of margarine or butter
1 onion, chopped
1 clove garlic, minced
1 Tbsp thyme
2 bay leaves
6 potatoes, peeled and sliced into 1/2" pieces
1 large can of drained flageolet beans (use white beans if you can't find flags)
1 cup water
Directions:
Meatballs
1. Wash your hands and take off your rings. Place the ground meat in a mixing bowl with the egg, and mis around with your hands.
2. Add the parsley, salt, pepper and garlic and keep mixing.
3. Add the bread crumbs a little at a time while mixing with your hands. Keep adding until the texture is no longer gooey, but not all dry either.
4. Separate the meat into 6 big meatballs. Eric likes big big meatballs. Roll each meatball around in flour to keep them from sticking to each other and your meatballs are ready to be cooked.
Dish1. In a big pot or pressure cooker, heat the margarine and brown the meatballs a little on each side. Remove the browned meatballs and set aside.
2. Sautée the onions and garlic with a sprinkle of salt in the same pot until golden. Add the thyme and bay leaves and stir.
3. Add the potatoes and stir around a few minutes. When the potatoes start sticking to the pot, add a cup of water and the meatballs back into the pot. If you have a pressure cooker, close it and cook this under pressure for 5 minutes. If you don't, simmer for about 15 minutes until potatoes are tender.
4. Open up and add the drained beans. Heat through for 5 more minutes.
You are ready to feast!
I only ate 1 meatball and it was more than enough for me.. but my carnivore husband had 2 and the guests we had each ate 1 1/2. We killed it, and I passed the MIL test!
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