-
-
My review
Ragout de Boulettes (Pork Meatball Stew)
pommepoire
"This is a French-Canadian family recipe which we prepare often during winter and in the run up to Christmas. You'll need buttered slices of bread handy, so you can dip it in the sauce."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 26 m servings 405Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
9/17/2017
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...
10/20/2018
I did not use flour. I mixed the cloves, cinnamon, mustard powder, s&p together then rolled meatballs in it. Browned meatballs, then added a small amount of water matched by a small amount of...