When I think about meatballs, I usually associate them with pasta and marinara sauce. However, that’s not the only way to serve them. I didn’t have them very often as a child, but when my mom did make them, she sometimes served them with rice, which apparently is the Haitian way to eat meatballs. Basically, it was served the same way you would serve any other meat dish, sometimes in sauce, sometimes dry.
I’ve tried this with ground beef and ground turkey, and they both work. I think I still prefer meatballs with pasta, but it’s good to know there is another way.

Haitian Meatballs

1 pound ground beef (or ground turkey)
1/2 lime

1/4 yellow onion, finely chopped
1 quart frying oil

1. Mix the ingredients (including juice from the 1/2 lime) except for oil.
2. Shape the meat into palm-sized balls.
3. Add the oil to a deep pan and heat on high for 5-10 minutes (it should be hot enough to sizzle). Reduce heat to medium.
4. Fry the meatballs in the oil for 5 minutes or until cooked.*
*You may have to do this in batches depending on the size of your pan. The meatballs should be completely submerged in the oil for even frying. I actually use a deep fryer, which makes to frying more consistent and less messy.