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| Ragout de Boulettes (Pork Meatball Stew) |
"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."
Ingredients :
- 1/4 cup all-purpose flour
- 2 pounds ground pork
- 1 onion, finely chopped
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mustard powder
- salt and ground black pepper to taste
- 1/4 cup butter
- 4 cups boiling water
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H26M |
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- 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.
Notes :
- 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.
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