Italian vs Haitian Meatballs… Who Wins?! 🇮🇹🇭🇹

We’re risking our marriage to find out who makes the better meatballs — Italian or Haitian. My husband made classic Italian meatballs with breadcrumbs, garlic, parsley, parmesan and olive oil. I made Haitian boulèt seasoned with thyme, onions, minced scotch bonnet, parsley, epis and a cornstarch‑flour coating before frying. Two cultures, two techniques, one cookoff. Who actually won? 🇭🇹🇮🇹