Ragoût de boulettes is a Quebec holiday classic. The secret is toasted flour: browning the flour in a dry pan gives the gravy its deep colour and nutty taste. The slow cooker then keeps the meatballs tender for hours.
Ingredients (6 to 8 servings)
- 1 kg (2 lb) ground pork
- 1 onion, grated
- 125 ml (1/2 cup) dry breadcrumbs
- 1 egg
- 2 ml (1/2 tsp) each ground cinnamon, cloves and nutmeg
- 7 ml (1 1/2 tsp) salt and pepper to taste
- 30 ml (2 tbsp) lard, for browning
- 125 ml (1/2 cup) all-purpose flour, for toasting
- 1.5 L (6 cups) beef or chicken broth
- 1 onion, chopped
Method
- Mix the pork, grated onion, breadcrumbs, egg, spices and salt. Shape into 3 cm balls.
- Brown the meatballs in the lard in batches in a large skillet, then transfer them to the slow cooker with the chopped onion.
- Toast the flour in a dry skillet over medium heat, stirring constantly, 8 to 10 minutes, until it is the colour of cinnamon.
- Whisk the toasted flour gradually into the broth until smooth, then pour it over the meatballs.
- Cook on low 6 to 7 hours. Adjust the seasoning and serve with boiled potatoes.
Notes
- Watch the flour closely at the end: it goes from brown to burnt quickly.
- Add pork hocks with the meatballs for the full ragoût de pattes version.
- Keeps 4 days in the fridge and freezes well.
More Quebec holiday dishes: tourtière with millet and head cheese without the head.
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