Boûkète Occitan-Style

Ingredients

In this Occitan adaptation of Boûkète, we incorporate ingredients and flavors commonly found in Occitan cuisine. Instead of using traditional Lao herbs and spices, we use a combination of Occitan herbs such as thyme, rosemary, and bay leaves to infuse the meatballs with a distinct Mediterranean flavor. The sauce is also adapted to include Occitan ingredients like tomatoes, garlic, and onions, which add depth and richness to the dish. We alse have the original recipe for Boûkète, so you can check it out.

• 500g (1.1 lb) ground meat (beef, pork, or a combination) 500g (1.1 lb) ground meat (beef, pork, or a combination)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon paprika 1/4 teaspoon paprika
• 1 egg, beaten 1 egg, beaten
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 cup beef or vegetable broth 1 cup beef or vegetable broth
• 1 bay leaf 1 bay leaf

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, breadcrumbs, milk, parsley, thyme, rosemary, salt, black pepper, nutmeg, paprika, and beaten egg. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
4. 4.
   Remove the meatballs from the skillet and set aside.
5. 5.
   In the same skillet, add the crushed tomatoes, beef or vegetable broth, and bay leaf. Stir well to combine.
6. 6.
   Return the meatballs to the skillet, ensuring they are submerged in the sauce.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes, or until the meatballs are cooked through and the sauce has thickened.
8. 8.
   Serve the Boûkète Occitan-Style hot, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Ground meat — Use a combination of beef and pork for a flavorful mix. Ensure the meat is well-seasoned and evenly mixed with the other ingredients.
• Fresh herbs — Chop the herbs finely to release their flavors. If fresh herbs are not available, you can use dried herbs, but reduce the quantity by half.
• Crushed tomatoes — Opt for high-quality canned crushed tomatoes or use fresh tomatoes that have been peeled and crushed.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the meatball mixture.
• Serve the Boûkète Occitan-Style with crusty bread or over a bed of cooked rice or pasta.
• You can make the meatballs in advance and refrigerate them until ready to cook.
• If the sauce becomes too thick, add a splash of broth or water to adjust the consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Boûkète Occitan-Style as a main course accompanied by a side dish and a fresh salad. Garnish with additional fresh herbs for a pop of color and flavor.

Presentation advice

Arrange the meatballs in a shallow serving dish, spooning the sauce over them. Sprinkle some fresh herbs on top for an attractive presentation. Serve with a side dish and garnish with a sprig of fresh herbs.