Ragout de Boulettes (Spicy Pork Meatballs)
August 07, 2015
"Spicy pork meatballs simmered in broth, that are perfectly paired with a bowl of fluffy mashed potatoes or buttered noodles. This is a family recipe, but variations on the theme are found in Canada wherever French is spoken. Ragout de Boulettes reheats beautifully and travels well to potluck suppers. From Canadian Living Test Kitchen."
- Serving Size: 1 (421.3 g)
- Calories 592.3
- Total Fat - 36.6 g
- Saturated Fat - 14.8 g
- Cholesterol - 154.5 mg
- Sodium - 1758.6 mg
- Total Carbohydrate - 17.4 g
- Dietary Fiber - 1.1 g
- Sugars - 2.6 g
- Protein - 46 g
- Calcium - 105.1 mg
- Iron - 3.3 mg
- Vitamin C - 7 mg
- Thiamin - 1.2 mg
Crumb or cube bread very finely and soak in milk for 5 minutes.
In a large skillet, melt 1 tbsp butter and saute the onion until tender. Transfer to a large bowl and add pork, bread and milk, parsley and seasonings. Mix thoroughly with hands.
Form into meatballs about 2 inches in diameter.
Melt remaining butter in skillet and, over medium heat, brown meatballs, one layer at a time, on all sides. Place meatballs in a medium-size saucepan.
Pour 1 cup stock into the skillet and heat, scraping up browned bits from bottom of pan; pour this and remaining stock over meatballs.
Simmer the meatballs and stock, partially covered, for 1 to 1-1/2 hours. Taste stock and adjust seasoning.
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 color; cool. In a jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into the simmering stock, stirring constantly, so stock will thicken without lumps.
Simmer stew another 10 minutes. Sprinkle generously with parsley if desired and serve.
Tips & Variations
No special items needed.