Real Recipes From Real Home Cooks ®

ragoût de boulettes (spicy meatballs)

(1 rating)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

From www.foodbycountry.com.

(1 rating)
yield 8 -10
prep time 20 Min
cook time 1 Hr 30 Min
method Stove Top

Ingredients For ragoût de boulettes (spicy meatballs)

  • 3/4 c
    flour
  • 3/4 c
    onion, chopped
  • 1 Tbsp
    olive oil
  • 2 lb
    ground pork (or combination of 1 lb ground pork and 1 lb ground beef or veal)
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    nutmeg
  • 1/2 tsp
    ground cloves
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 6 c
    beef broth

How To Make ragoût de boulettes (spicy meatballs)

  • 1
    Make browned flour: Measure the flour into a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.
  • 2
    Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.
  • 3
    In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.
  • 4
    Shape meat mixture into meatballs about 1½ inches in diameter.
  • 5
    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.)
  • 6
    Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.

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