Ragoût de Boulettes (Spicy Meatballs)
Featured Pinch Tips Video
Family Tested & Approved
ground pork (or combination of 1 lb ground pork and 1 lb ground beef or veal)
Make browned flour: Measure the flour into a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.
Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.
In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.
Shape meat mixture into meatballs about 1½ inches in diameter.
Pour broth into a large saucepan and heat to boiling. Drop meatballs into boiling stock, lower heat, and simmer about 1½ hours. (Cover pan with the lid slightly offset to allow some steam to escape.)
Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.