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Seal meatballs (boulettes de phoque): recipe illustration
Everyday meals

Seal meatballs (boulettes de phoque)

Small meatballs of minced seal bound with breadcrumbs and egg, flavoured with onion and browned in a pan. A simple, filling dish, often served with boiled potatoes.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Finely grate the onion and mix it in a bowl with the minced meat, egg, breadcrumbs, parsley and spices.
  2. Mix lightly by hand until you get a uniform paste, without working it too long so the meatballs stay tender.
  3. Shape into balls about 4 cm across, rolling them between damp palms.
  4. Heat the oil in a large pan over medium heat and brown the meatballs on all sides for 10 to 12 minutes, turning them gently.
  5. Remove the meatballs, sprinkle the flour into the pan, then deglaze with the stock, scraping up the bits to get a smooth sauce.
  6. Let it thicken for 3 minutes, return the meatballs to the sauce and simmer for 3 minutes. Serve with the potatoes boiled in water.

Variations and tips

Baked meatballs. Arrange the meatballs on a tray and bake for 20 minutes at 200 °C, for cooking without added fat.

Egg-free version. Replace the egg with 2 tablespoons of cold water and 1 tablespoon of potato starch to bind better.

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Original Ecomely recipe.