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Meatball stew
Ragoût de boulettes: Quebec pork meatballs in browned-flour gravy
CanadianRagoût de boulettes is a Quebec Christmas Eve and New Year dish, simmered in big pots for the réveillon in the Saguenay and Beauce, often served with pork hocks and boiled potatoes. The meatballs are made from minced pork, gently spiced with cinnamon, clove and nutmeg, and simmered in a gravy thickened with flour toasted dry in a pan until brown. That toasted flour gives the stew its colour and nutty taste. A common mistake is toasting the flour too quickly so it burns; keep the heat moderate and stir constantly. Chef's tip: it tastes even better the next day, so make it ahead and reheat until piping hot.
- Total time
- 150 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the meatballs
- 2 lb minced pork
- 1 onionvery finely grated
- 1 ¾ oz dry breadcrumbs
- 1 egg
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 ½ tsp salt
- ½ tsp black pepper
For the stew
- 2 ⅞ oz plain flour
- 6 ¼ cups chicken or pork stock
- 1 onionchopped
- 1 bay leaf
- 1 ¾ lb potatoespeeled, to serve
- 2 tbsp chopped parsley (optional)
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Method
0/6 doneStep 1: Mix 2 lb minced pork, 1 onion, 1 ¾ oz dry breadcrumbs, 1 egg, ½ tsp ground cinnamon, ¼ tsp ground cloves, ¼ tsp ground nutmeg, 1 ½ tsp salt and ½ tsp black pepper well with your hands. Wet your hands and roll into about 30 balls the size of a walnut. Wash your hands after handling raw pork.
10 minStep 2: Spread 2 ⅞ oz plain flour in a dry heavy frying pan and toast over a medium heat for 10–12 minutes, stirring all the time, until it is the colour of milky coffee and smells of toasted nuts. Tip onto a plate to stop it cooking.
12 minStep 3: Bring 6 ¼ cups chicken or pork stock, 1 onion and 1 bay leaf to the boil in a large pot. Lower in the meatballs, bring back to a gentle simmer and cook for 10 minutes.
10 minStep 4: Whisk the toasted flour with a ladle of cold water to a smooth paste, then whisk in a ladle of the hot broth. Stir it into the pot.
5 minStep 5: Simmer gently, partly covered, for 1½ hours, stirring now and then, until the gravy is thick and glossy. The meatballs must be cooked through with no pink in the centre (160°F).
90 minStep 6: About 25 minutes before serving, boil 1 ¾ lb potatoes in salted water until tender. Serve the stew over the potatoes, scattered with 2 tbsp chopped parsley.
25 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 28 g
- Carbs
- 22 g
- Fat
- 30 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does meatball stew take?
- About 150 minutes in total: 30 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of dry breadcrumbs?
- Crushed crackers or cornflakes, same amount.
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