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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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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  • 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.

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

405.18 calories; 27.67 g protein; 5.85 g carbohydrates; 29.48 g fat; 118.41 mg cholesterol; 162.29 mg sodium. Full Nutrition


Reviews (2)

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Most helpful positive review

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.

Most helpful critical review

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!
(2)
2 Ratings
  • 3 Rating Star 1
  • 4 Rating Star 1
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!
(2)
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.