ragout de boulettes

Name: Ragout de Boulettes
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 slice(s) white bread, crumbed (1 sl); 1/2 cup(s) milk (1/4 c); 2 pound(s) ground pork (1 lb); 2 tablespoon(s) parsley (1 tbsp); 3/4 cup(s) onion, finely chopped (1/3 c.); 2 stick(s) cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.); 1/4 teaspoon(s) ginger (1/8 tsp); 3 - bay leaves (1 1/2); 6 - whole cloves or 1/4 tsp ground cloves (1/8 t); 1/4 teaspoon(s) dry mustard ( 1/8 tsp); 1 - egg, slightly beaten; 2 teaspoon(s) salt (1 tsp); 2 pinch(es) pepper (to taste); 3 tablespoon(s) fat or oil (1 1/2 t.); 3 cup(s) chicken broth, water or broth from braised pork hocks (1 1/2 c.); 4 tablespoon(s) browned flour (2 t.); 1/2` cup(s) water (1/4 c.)

(1 RATING)

31 Pinches 1 Photo

Elaine Douglas

Vancouver, BC

Updated on Jan 25, 2014

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 and can be frozen. Note* Half recipe ingredients are in brackets ( ).

Rate

prep time 30 Min

cook time 40 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

2 slices white bread, crumbed (1 sl)
1/2 cup milk (1/4 c)
2 pounds ground pork (1 lb)
2 tablespoons parsley (1 tbsp)
3/4 cup onion, finely chopped (1/3 c.)
2 sticks cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.)
1/4 teaspoon ginger (1/8 tsp)
3 - bay leaves (1 1/2)
6 - whole cloves or 1/4 tsp ground cloves (1/8 t)
1/4 teaspoon dry mustard ( 1/8 tsp)
1 - egg, slightly beaten
2 teaspoons salt (1 tsp)
2 pinches pepper (to taste)
3 tablespoons fat or oil (1 1/2 t.)
3 cups chicken broth, water or broth from braised pork hocks (1 1/2 c.)
4 tablespoons browned flour (2 t.)
1/2` cup water (1/4 c.)

How To Make ragout de boulettes

Step 1

To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).

Step 2

Fry the meat balls in a fat of your choice to brown them.
Step 3

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.
Step 4

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. If it does burn, throw it out and gently brown another 4 tablespoons of flour.
Step 5

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.
Step 6

Serve with mashed potatoes or noodles.
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