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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."
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Ingredients
1 h 26 m servings 405Original recipe yields 6 servings
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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.
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
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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...