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Ragout De Boulettes Canadian Meatballs

Created by dienia b on July 23, 2014

Step 1: Brown finely chopped onion in bacon grease. Add to ground pork along with celery, allspice, cinnamon, and cloves.
Step 2: Shape into balls about 1-1/2 inches in diameter.
Step 3: Roll in seasoned flour (flour, salt, and pepper combined).
Step 4: Drop meatballs into boiling beef broth.
Step 5: Reduce temperature; simmer for 1 hour.
Step 6: Thicken remaining stock with browned flour; season to taste.
Step 7: NOTES FOR THE COOK:. You may make beef stock or use boullion cubes and water.
Step 8: Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.