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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Boulettes de viande

Beef / chicken meat balls Share 

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  1. 500 grams minced beef

  2. 1 chicken fillet (medium)

  3. 1 small onion finely chopped

  4. 2 tablespoons finely chopped parsley

  5. 50 ml dry sherry

  6. 2 egg yolks

  7. breadcrumbs for coating

  8. vegetable oil for frying

  9. salt and pepper to taste

boulette de viande 


  1. Boil chicken fillet in water with 1/2 teaspoon of salt until just cooked and opaque. Remove from water and allow to cool. Mince chicken with a sharp knife. 

  2. Season the minced beef with salt and pepper to taste and mix well together. Add the minced chicken, chopped parsley, chopped onions, sherry and 2 egg yolks to the minced beef and mix well together. 

  3. Pick a small quantity of the minced beef and chicken mixture at a time and form small meat balls. Coat the meat balls with the breadcrumbs and set aside. 

  4. Flatten the meat balls (shape as shown in photo) and deep fry in vegetable oil until rich golden brown. Be careful not to overcook. Check the fried meat balls after the first ones are cooked. Reduce heat if the meat inside the meat balls is not thoroughly cooked.

  5. Serve as a gajack (appetiser snack) with chilli sauce.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.