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

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Ingredients

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