Boulette Francaise (French Canadian Meatballs In White Sauce)

24
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"This is a dish my grandmother made quite often. It is a traditional French Canadian weekday dinner. Serve over rice or noodles or by itself. If making this gluten free, use 2 tablespoons of cornstarch mixed with 3 tablespoons of water instead of the flour and water mixture."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (26.5 g)
  • Calories 54.4
  • Total Fat - 3.1 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 16.8 mg
  • Sodium - 18.3 mg
  • Total Carbohydrate - 1.2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.3 g
  • Protein - 5.1 g
  • Calcium - 3.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Mix meat and seasonings.

Step 2

Shape into 1 inch meatballs.

Step 3

Put enough water in large saucepan so it will cover meatballs, about 3 to 4 inches up the sides of pan. (Do not add meatballs to water at this point)

Step 4

Add whole onion and garlic cloves.

Step 5

Bring to a boil.

Step 6

Add 1 meatball at a time so water does not stop boiling.

Step 7

Cook until meat is white adding water as needed, making sure the meatballs are at least 3/4 covered- about 20 minutes.

Step 8

Remove onion and garlic.

Step 9

Mix flour and water together and mix well insuring there are no lumps.

Step 10

Pour slowly into the pan to thicken.

Step 11

Enjoy.

Tips & Variations


No special items needed.

ellie

A different way to make meatballs and I used way too much water so I didn't get the sauce as it was way too much water! I also thought a bit more of something may kick up the flavor a bit -- maybe just more cloves or something. Interesting! Thanks for sharing!

review by:
(23 Sep 2018)

TeresaS

I hate to be the one that thought this was bland and tasteless...neither the hubby or I cared for it...there really didn't seem to be any seasoning and the water was just a milky flour mixture...I had such high hopes for this with all the great reviews...sorry but this just wasn't cut out for us...

review by:
(3 Nov 2015)

Susie D

I always enjoy learning something new so am glad I tried this recipe! My worries about the meatballs turning to mush without a binder were completely unfounded and the boiling technique worked perfectly. I also hadn't made a water gravy before. I did end up dumping all except 2 cups of the water in order for the gravy to thicken. Next time I would up the seasoning in the meatballs as they were very, very mild. I do know I'll be using the boiling technique again in the quest to reduce oil from the diet. Thank you for sharing!

review by:
(9 Oct 2015)

Luvcookn

I did not have poultry seasoning so used a no salt mixed seasoning. The meatballs were tender and flavourful. I doubled the recipe and the family ate them all. Thank you for sharing Bea! Made for Billboard Recipe tag.

review by:
(24 Jul 2014)

Engrossed

Yummy Meatballs! I don't know if I've ever cooked meatballs in boiling water before, but these turned out great and were easy. I really liked the seasoning. The problem I had was guessing at how much water was needed to cover the meatballs...I over guessed, so had too much liquid in the end, and had to add extra flour and some beef bouillon. Since it was more like a soup I also stirred in cooked egg noodles and cooked mixed vegetables and it made for a lovely dinner in a bowl. My 3 year old really liked the noodles and sauce. Very interesting too to discard the whole onion and garlic...I so wanted to keep them and puree them or something lol. Made for the Billboard recipe tag game.

review by:
(7 May 2013)

Derf "RIP" Forever in our Kitchen

mmm DH said "great gravy" , very tasty meatballs, we loved the touch of cloves and poultry seasoning, a nice change from the usual. will certainly be making them again. Served over boiled potatoes with mixed root veggies on the side. I was quite surprised at how tasty the gravy turned out, YUM!

(30 Jan 2013)