Imagine cooking up something so delightfully simple that it feels like a secret gift from grandmother’s kitchen. That’s exactly how I felt the first time I prepared these charming boulettes of viande. My kitchen smelled of soft butter and savory spices, and the result was a batch of smooth, savory balls that delighted my whole family. It’s recipes like this that make you fall in love with cooking all over again, especially when they’re as faciles as this one.
The Story Behind Boulettes of Viande
Every recipe has its roots, sometimes hidden in old cookbooks, sometimes whispered between cooks. These boulettes of viande are a traditional savory recipe that my grand aunt used to prepare on Saturday evenings. In our modern cuisine, though, they’ve evolved into a beloved staple of my savory recipes. I remember tweaking ingredients like the chapellure and sauce soja to match today’s taste, but the heart of the recipe stays charmingly intact.
Why You’ll Adore These Boulettes Viande Faciles
Why will you love this? First, it’s incredibly straightforward. The ingredients are common, the steps are clear, and the texture you get is wonderfully homogenous. Second, the flavor charm is strong. When mixed, the viande haché and persil frais create a soft butter that’s both savory and lovely. It feels like cooking magic, but it’s just careful kitchen love.
Perfect Occasions to Showcase These Boulettes
Think of a cozy dinner with friends or a slow weekend lunch. These boulettes of viande shine brightest when served with a warm sauce. I’ve used them for quick savory dinners and even as a gourmand gift. They’re perfect for a quick savory dinner or a cozy dinner with friends.
Ingredients for Boulettes Viande Faciles
- 500g of viande haché boeuf or agneau
- 1 oeuf
- 1 oignon, haché
- 2 gousses dail, émincées
- 1/2 tasse of chapelure
- 1/4 tasse of lait
- 1 cuillère à soupe of persil frais, haché
- 1 cuillère à soupe of sauce soja
- Sel and poivre to taste
- Huile dolive for cuisson
Substitution Options for Boulettes Viande Faciles
If you’re short on specific ingredients, don’t fret. You can swap viande haché for a similar savory butter. The sauce soja could be replaced by another savory sauce, as long as the flavor remains soft. For chapellure, any savory butter of similar texture works. The key is keeping the savory charm intact.
Preparation
Step 1
Start with a grand saladier that feels cozy. Pour in the viande haché, loignon, lail, and the persil. Watch how they softly blend, creating a butter that’s smooth. Now add chapelure, loeuf, sauce soja, lait, sel, and poivre. Mix lightly with your mains. You’ll notice the texture turning homogenous, a sign that ingredients are merging. Chef’s tip: keep mixing until butter feels evenly soft. Pro tip: ensure saladier is clean to avoid leftover textures.
Step 2
Gently prick the butter with your mains, savoring the texture. It should feel like butter but with a savory charm. Form boulettes about the size of a golf ball. They should be soft, not too rigid. Watch for air bubbles, they can change texture. Chef’s tip: form slowly to keep size consistent. Pro tip: if texture feels off, re‑mix slightly.
Step 3
Prepare a large poêle and fill with huile dolive at medium fire. Add boulettes of viande and cook each side for about five minutes. The savory butter should cook evenly, turning charmingly cooked. Chef’s secret: cook in batches if poêle is small. Pro tip: watch for overcooking signs.
Timing
Preparing these boulettes takes around 15 minutes, including mixing and forming. Cooking takes 20 minutes for full savory cooking. Resting time isn’t needed, but a few minutes of cool-down helps. Total time for recipe is about 35 minutes. It’s a quick recipe perfect for a savory dinner.
Chef’s Secret for Boulettes Viande Faciles
My secret: cook huile dolive at lower fire for longer to preserve texture. It keeps savory butter soft and avoids overcooking. I used this trick many times and got consistently savory boulettes. Try it once and see how it works for your kitchen.
Extra Info About Boulettes of Viande
Did you know that viande ingredients were originally from butter recipes of savory traditions? They’ve been passed through cooks for generations, always keeping their savory charm. That’s why recipe feels so faciles yet deeply classic.
Necessary Equipment
You’ll need a grand saladier, a poêle medium and a clean kitchen. Mains, a cooking ladle, and a savory sauce holder. That’s it. No fancy tools needed, which makes recipe wonderfully accessible.
Storage of Boulettes Viande
Store cooked boulettes in a clean, dry saladier. Keep them away from humid air to preserve texture. Use a separate butter holder if storing for long. For short storage, a cozy poêle works fine. Ensure they’re not near oven to avoid overcooking.
For longer periods, consider using a butter bag. Label it with cooking date and ingredients. This helps track texture changes over time. Store in a cool location away from light.
If serving later, store with sauce cover to keep flavor intact. A savory shelf works well for this. Always check storage condition before reuse, as butter may soften over time.
Tips and Advice for Better Boulettes
- Mix ingredients gently, avoiding forceful mains.
- Watch cooking fire to prevent overcooking.
- Use clean utensils for better texture.
- Test recipe with small batches first.
- Adjust sel and poivre to taste slowly.
Presentation Ideas
- Serve boulettes with a warm sauce on dinner dinner.
- Pair them with savory dinners for gourmand dinners.
- Use as quick dinner gift for friends.
- Showcase in a cozy lunch dinner for dinner dinners.
Healthier Alternative Recipes
These variations keep savory charm while adjusting flavor.
- Viande Littel Faciles: Use lighter butter ingredients. This reduces calories while keeping texture soft. Great for quick dinners.
- Boulettes of Savoureuses: Focus on savory ingredients only. Flavor becomes softer and more classic.
- Lean Viande Recipe: Cut heavy butter and add more savory sauce. Texture becomes light and air friendly.
- Saladier
- Couteau de cuisine
- Planche à découper
- Grande poêle antiadhésive
- Spatule
- 500 g viande hachée de bœuf (15-20% de matière grasse)
- 1 petit oignon jaune ou ½ gros oignon jaune
- 1 gousse ail
- 1 œuf
- 3 c.s chapelure
- 2 c.s persil frais ciselé
- 1 c.c paprika doux
- 1 c.c sel
- 0.5 c.c poivre noir moulu
- 2 c.s huile d'olive pour la cuisson
- Émincez finement l'oignon et hachez l'ail.
- Dans un grand saladier, mélangez la viande hachée, l'oignon, l'ail, l'œuf, la chapelure, le persil, le paprika, le sel et le poivre.
- Malaxez vigoureusement la préparation à la main jusqu'à ce qu'elle soit bien homogène et collante.
- Façonnez des boulettes de la taille d'une noix (environ 20-25 g chacune).
- Faites chauffer l'huile d'olive dans une grande poêle à feu moyen-vif.
- Déposez délicatement les boulettes dans la poêle chaude, sans les serrer.
- Faites cuire 8 à 10 minutes en les retournant régulièrement pour qu'elles soient bien dorées sur tous les côtés.
- Vérifiez la cuisson en coupant une boulette en deux : l'intérieur ne doit plus être rose.
- Sortez les boulettes de la poêle et déposez-les sur du papier absorbant avant de servir.