Ragout De Boulettes Recipe

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Ragout de Boulettes

Elaine Douglas

By
@BreadandSoupLady

This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Prep:
30 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

2 lb
ground pork
2 Tbsp
parsley
1 small
onion, minced
1/4 tsp
ginger
2 stick
cinnamon
3
bay leaves
6
whole cloves
1/4 tsp
dry mustard
1
egg, slightly beaten
1/2 c
milk
salt and pepper
3 Tbsp
fat or oil
3 c
chicken broth, water or broth from pork hocks
4 Tbsp
browned flour
1/2` c
water
2 slice
white bread, crumbed

Step-By-Step

1To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
2Fry the meat balls in a fat of your choice to brown them.
3Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
4Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily.
5Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
6Serve with mashed potatoes or noodles.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Canadian
Other Tag: Heirloom