Ragout de Boulettes (Pork Meatball Stew)

Name: Ragout de Boulettes (Pork Meatball Stew)
Prep time: 20 min
Cook time: 1 h 6 min
Total time: 1 h 26 min
Ingredients: ¼ cup all-purpose flour; 2 pounds ground pork; 1 onion, finely chopped; ¼ teaspoon ground cloves; ¼ teaspoon ground cinnamon; ¼ teaspoon ground mustard powder; salt and ground black pepper to taste; ¼ cup butter; 4 cups boiling water

Rating: 3.5 stars

2 Ratings
2 Reviews
1 Photo

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.

By pommepoire

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Recipe Summary

prep:

20 mins

cook:

1 hr 6 mins

total:

1 hr 26 mins

Servings:

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

¼ cup all-purpose flour
2 pounds ground pork
1 onion, finely chopped
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground mustard powder
salt and ground black pepper to taste
¼ cup butter
4 cups boiling water

Directions

Step 1

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.

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Step 2

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.
Step 3

Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.

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

Per Serving:

405 calories; 29.5 g total fat; 118 mg cholesterol; 162 mg sodium. 5.8 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (2)

Most helpful positive review

Kelly Mahaney

10/21/2018

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 white wine. Cooked about 30 minutes. Delicious. Read More

Most helpful critical review

France C

09/18/2017

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 - mostly the seasonings and the method - but still tasty. I didn't have enough flour left over to thicken at the end so I ended up having to use a bit of cornstarch since I didn't have time to brown more flour. Thanks for sharing! Read More

Helpful

(3)

2 Ratings