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Ingredients1 h 26 m servings 405
Original recipe yields 6 servings
- Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
- Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
- Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.
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- Cook's Note:
- To thicken the sauce, dissolve remaining toasted flour in a little bit of cold water; add gradually to stew, stirring until desired thickness is achieved.
Per Serving: 405 calories; 29.5 5.8 27.7 118 162 Full nutrition
ReviewsRead all reviews 2
I grew up eating Ragout de Boulettes, served over potatoes. As a French Canadian, my mom, my aunts and grandmothers each had their own variation. These were different than what I'm used to - mo...