Real Recipes From Real Home Cooks ®

ragout de boulettes

(1 rating)
Recipe by
Elaine Douglas
Vancouver, BC

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 ( ).

(1 rating)
yield 8 -10
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For ragout de boulettes

  • 2 slice
    white bread, crumbed (1 sl)
  • 1/2 c
    milk (1/4 c)
  • 2 lb
    ground pork (1 lb)
  • 2 Tbsp
    parsley (1 tbsp)
  • 3/4 c
    onion, finely chopped (1/3 c.)
  • 2 stick
    cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.)
  • 1/4 tsp
    ginger (1/8 tsp)
  • 3
    bay leaves (1 1/2)
  • 6
    whole cloves or 1/4 tsp ground cloves (1/8 t)
  • 1/4 tsp
    dry mustard ( 1/8 tsp)
  • 1
    egg, slightly beaten
  • 2 tsp
    salt (1 tsp)
  • 2 pinch
    pepper (to taste)
  • 3 Tbsp
    fat or oil (1 1/2 t.)
  • 3 c
    chicken broth, water or broth from braised pork hocks (1 1/2 c.)
  • 4 Tbsp
    browned flour (2 t.)
  • 1/2` c
    water (1/4 c.)

How To Make ragout de boulettes

  • 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).
  • 2
    Fry the meat balls in a fat of your choice to brown them.
  • 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.
  • 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.
  • 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.
  • 6
    Serve with mashed potatoes or noodles.

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