ragout de boulettes

Name: Ragout de Boulettes
Prep time: 30 min
Cook time: 40 min
Yield: 8
Cuisine: Canadian
Ingredients: 2 slice(s) white bread, crumbed (1 sl); 1/2 cup(s) milk (1/4 c); 2 pound(s) ground pork (1 lb); 2 tablespoon(s) parsley (1 tbsp); 3/4 cup(s) onion, finely chopped (1/3 c.); 2 stick(s) cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.); 1/4 teaspoon(s) ginger (1/8 tsp); 3 - bay leaves (1 1/2); 6 - whole cloves or 1/4 tsp ground cloves (1/8 t); 1/4 teaspoon(s) dry mustard ( 1/8 tsp); 1 - egg, slightly beaten; 2 teaspoon(s) salt (1 tsp); 2 pinch(es) pepper (to taste); 3 tablespoon(s) fat or oil (1 1/2 t.); 3 cup(s) chicken broth, water or broth from braised pork hocks (1 1/2 c.); 4 tablespoon(s) browned flour (2 t.); 1/2` cup(s) water (1/4 c.)

(1 rating)

review

Recipe by

Elaine Douglas

@BreadandSoupLady

Vancouver, BC

This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully and can be frozen. Note* Half recipe ingredients are in brackets ( ).

(1 rating)

yield 8 -10

prep time 30 Min

cook time 40 Min

method Stove Top

Ingredients For ragout de boulettes

2 slice

white bread, crumbed (1 sl)
1/2 c

milk (1/4 c)
2 lb

ground pork (1 lb)
2 Tbsp

parsley (1 tbsp)
3/4 c

onion, finely chopped (1/3 c.)
2 stick

cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.)
1/4 tsp

ginger (1/8 tsp)
3

bay leaves (1 1/2)
6

whole cloves or 1/4 tsp ground cloves (1/8 t)
1/4 tsp

dry mustard ( 1/8 tsp)
1

egg, slightly beaten
2 tsp

salt (1 tsp)
2 pinch

pepper (to taste)
3 Tbsp

fat or oil (1 1/2 t.)
3 c

chicken broth, water or broth from braised pork hocks (1 1/2 c.)
4 Tbsp

browned flour (2 t.)
1/2` c

water (1/4 c.)

How To Make ragout de boulettes

1
To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).

2
Fry the meat balls in a fat of your choice to brown them.
3
Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
4
Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown another 4 tablespoons of flour.
5
Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
6
Serve with mashed potatoes or noodles.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

ragout de boulettes

Ingredients For ragout de boulettes

How To Make ragout de boulettes

Categories & Tags for Ragout de Boulettes: