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.
To 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).
Fry the meat balls in a fat of your choice to brown them.
Pour 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.
Now 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.
Shake 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.