Best Ragout De Boulettes Pork Meatball Stew Recipes

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RAGOUT DE BOULETTES CANADIAN MEATBALLS



Ragout De Boulettes Canadian Meatballs image

This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice

Provided by Dienia B.

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, finely chopped
1 tablespoon bacon grease
2 lbs ground pork
1 cup celery, diced
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
3 tablespoons flour

Steps:

  • Brown finely chopped onion in bacon grease.
  • Add to ground pork along with celery, allspice, cinnamon, and cloves.
  • Shape into balls about 1-1/2 inches in diameter.
  • Roll in seasoned flour (flour, salt, and pepper combined).
  • Drop meatballs into boiling beef broth.
  • Reduce temperature; simmer for 1 hour.
  • Thicken remaining stock with browned flour; season to taste.
  • NOTES FOR THE COOK:.
  • You may make beef stock or use boullion cubes and water.
  • 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.

FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)



French Canadian Ragoût de Boulettes (Meatball Stew) image

The French Canadian Ragoût de Boulettes or Meatball Stew Recipe is a French Canadian traditional meal that you definitely have to make for Christmas!

Provided by Lyne

Categories     Recipes

Time 2h15m

Number Of Ingredients 16

1 lbs ground pork
1/2 lbs ground beef
1/4 lbs salted pork
1 small onion (minced)
2 tbs parsley
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp pepper
1/4 tsp dry mustard
2 slices white bread (cut in cubes)
1/2 cup milk
3 tbs vegetable oil
2 cups lukewarm water
8 tbs browned flour (a sand colour- if you leave it longer to cook, it will give you a darker gravy)
1 cup lukewarm water

Steps:

  • 1. Grind all three meats together in a food processor.
  • 2. Place meat into a big bowl.
  • 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
  • 4. In a small bowl, put the bread and milk together.
  • 5. Blend together well with a spoon or your hands.
  • 6. Add the bread mixture to the meat mixture.
  • 7. Mix well with a spoon or your hands.
  • 8. Shape and roll mixture into meatballs.
  • 9. Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
  • 10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
  • 11. Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
  • 12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it's mixed.
  • 13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
  • Enjoy!

Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 6 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 23 mg, Sodium 58 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)



Ragout de Pattes de Cochon (Pork Shank and Meatball Stew) image

Rich stew from a French recipe.

Provided by Paloma

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h27m

Yield 4

Number Of Ingredients 22

1 tablespoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon garlic salt
2 pork shanks
2 tablespoons olive oil
water to cover
1 large onion, cut into chunks
1 stalk celery, coarsely chopped
1 ½ pounds ground pork
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup toasted flour
2 tablespoons olive oil

Steps:

  • Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
  • Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
  • Transfer pork shanks to a cutting board; shred pork.
  • Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
  • Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
  • Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
  • Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

RAGOUT DE BOULETTES



Ragout De Boulettes image

Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine.

Provided by Irmgard

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 slices white bread
1/2 cup milk
2 tablespoons butter
3/4 cup onion, minced
2 lbs ground lean pork
3 tablespoons fresh parsley, minced
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 cups beef stock
1/2 cup all-purpose flour
3/4 cup cold water
fresh parsley, finely chopped for garnish

Steps:

  • Cube the bread very finely and soak in milk for 5 minutes.
  • In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
  • Transfer to a large bowl.
  • Add the pork, bread mixture, parsley and spices.
  • Mix thoroughly and form into 2-inch meatballs.
  • In the skillet, melt the remaining butter over medium heat.
  • Brown the meatballs, one layer at a time, on all sides.
  • Place in a large roaster and set aside.
  • Pour off the fat.
  • Pour 1 cup of the stock into the skillet.
  • Heat, scraping up the browned bits from the bottom of the pan.
  • Pour over the meatballs, then pour in the remaining stock.
  • Bake, partially covered, for 1-1/4 hours at 350 degrees F.
  • Taste and adjust the seasoning.
  • In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
  • Blend the flour with the cold water until smooth.
  • Place the roaster over medium heat and bring to a boil.
  • Gradually pour in the flour mixture and stir constantly and cook until thickened.
  • Let simmer for 10 minutes.
  • Sprinkle generously with parsley.

Nutrition Facts : Calories 529.5, Fat 37.6, SaturatedFat 15.1, Cholesterol 121.9, Sodium 1478.3, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 30.2

RAGOUT DE BOULETTES



Ragout de Boulettes image

This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully and can be frozen. Note* Half recipe ingredients are in brackets ( ).

Provided by Elaine Douglas

Categories     Pork

Time 1h10m

Number Of Ingredients 17

2 lb ground pork (1 lb)
2 Tbsp parsley (1 tbsp)
3/4 c onion, finely chopped (1/3 c.)
1/4 tsp ginger (1/8 tsp)
2 stick cinnamon or 1/2 tsp ground cinnamon (1/4 tsp.)
3 bay leaves (1 1/2)
6 whole cloves or 1/4 tsp ground cloves (1/8 t)
1/4 tsp dry mustard ( 1/8 tsp)
1 egg, slightly beaten
1/2 c milk (1/4 c)
2 tsp salt (1 tsp)
2 pinch pepper (to taste)
3 Tbsp fat or oil (1 1/2 t.)
3 c chicken broth, water or broth from braised pork hocks (1 1/2 c.)
4 Tbsp browned flour (2 t.)
1/2` c water (1/4 c.)
2 slice white bread, crumbed (1 sl)

Steps:

  • 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
  • 2. Fry the meat balls in a fat of your choice to brown them.
  • 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
  • 4. 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 colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
  • 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
  • 6. Serve with mashed potatoes or noodles.

RAGOUT DE BOULETTES DE PORC (STEW WITH GROUND PORK)



Ragout de Boulettes de Porc (Stew with ground pork) image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

1 1/2 pounds ground lean pork
2 Idaho potatoes, about 3/4 pound, trimmed
4 large carrots, about 3/4 pound, trimmed and scraped
1 tablespoon butter
1 cup finely chopped onions
1 1/2 teaspoons finely minced garlic
1 tablespoon finely chopped, peeled fresh ginger
1/2 cup plus 1/3 cup fine fresh bread crumbs
Salt to taste if desired
Freshly ground pepper to taste
1 egg, lightly beaten
3 tablespoons corn, peanut or vegetable oil
1 cup dry white wine
1 cup canned imported tomatoes with liquid
1 bay leaf
1/2 teaspoon thyme
1 cup frozen peas

Steps:

  • Put pork in mixing bowl.
  • Cut potatoes into 1-inch cubes; there should be 2 cups. Put them in a bowl and add cold water to cover. Cut carrots into rounds approximately same size as potatoes; there should be 2 cups. Set aside.
  • Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.
  • Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
  • Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
  • Heat oil in skillet large enough to hold meatballs without crowding. Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes. Scatter remaining onions and minced garlic around meatballs.
  • Add wine and bring to boil. Add tomatoes and bring to boil. Drain potatoes and add them. Add carrots, bay leaf, thyme, salt and pepper. Cook 20 minutes.
  • Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.

Nutrition Facts : @context http, Calories 648, UnsaturatedFat 17 grams, Carbohydrate 48 grams, Fat 26 grams, Fiber 8 grams, Protein 46 grams, SaturatedFat 7 grams, Sodium 1300 milligrams, Sugar 10 grams, TransFat 0 grams

RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)



Ragoût De Pattes De Cochon (Pork Stew With Meatballs) image

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.

Provided by Dreamer in Ontario

Categories     Stew

Time 6h45m

Yield 10 serving(s)

Number Of Ingredients 23

3 lbs pork hocks
1 teaspoon coarse salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
1/8 teaspoon nutmeg
2 tablespoons butter, to caramelize onions
2 tablespoons fat, ie shortening, lard, to brown hocks
4 -6 cups water
1 chicken bouillon cube
1 cup onion, sliced and caramelized
4 -6 tablespoons flour, roasted
1/2 cup water
salt, to taste
pepper, to taste
allspice, to taste
2 lbs ground beef
1 lb ground pork
1 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon cinnamon, ground
1/4 teaspoon clove, ground
1/8 teaspoon nutmeg

Steps:

  • STOCK:.
  • The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
  • Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
  • In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
  • Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
  • At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
  • Remove/skim the congealed fat.
  • Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
  • Remove meat from bone and set aside.
  • Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
  • Season with salt, pepper and allspice to taste.
  • Add cooked pork meatballs and pork meat and heat thoroughly.
  • MEAT BALLS:.
  • Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
  • Shape each square into a 1 inch meatball.
  • Bake in 400F oven for 10 minutes.
  • Add to Ragoût de pattes to complete cooking.
  • Ragout is sometimes served with boiled or mashed potatoes.

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