Search

Ragoût de Boulettes (French Canadian meatball stew)

Based on 6 ratings
Sponsored

Difficulty

Medium 👍
150
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
½ celery root
carrots
10 g parsley
½ parsnip
leek
onions
5 sprigs summer savory
400 g green beans
pork knuckle
bay leaves
allspice berries
1 kg ground pork
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp Dijon mustard
60 g flour
1 tbsp water
butter (for frying)
boiled potatoes (for serving)
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 2 bowls
  • 2 pots
  • colander
  • fine sieve
  • liquid measuring cup
  • tongs
  • 2 frying pans

Nutrition per serving

Cal
878
Protein
58 g
Fat
55 g
Carb
34 g
  • Step 1/5

    Roughly chop celery root, carrots, parsley, parsnip, and leek and add to a bowl. Roughly chop half the onion and add to the bowl. Mince the other half of the onion. Mince savory and trim green beans and set aside.
    • ½ celery root
    • carrots
    • 10 g parsley
    • ½ parsnip
    • leek
    • onions
    • 5 sprigs summer savory
    • 400 g green beans
    • cutting board
    • knife
    • bowl

    Roughly chop celery root, carrots, parsley, parsnip, and leek and add to a bowl. Roughly chop half the onion and add to the bowl. Mince the other half of the onion. Mince savory and trim green beans and set aside.

  • Step 2/5

    Add roughly chopped vegetables and pork hock to a large pot. Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. Once boiling, reduce heat to medium-low and simmer for 1.5 hours. In the meantime, blanch green beans for approx. 2 min. in a separate pot of salted water. Drain and set aside. Remove the pork hock and chop off the meat for serving. Strain the broth into a liquid measuring cup and discard vegetables.
    • pork knuckle
    • salt
    • pepper
    • bay leaves
    • allspice berries
    • 2 pots
    • colander
    • fine sieve
    • liquid measuring cup
    • tongs

    Add roughly chopped vegetables and pork hock to a large pot. Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. Once boiling, reduce heat to medium-low and simmer for 1.5 hours. In the meantime, blanch green beans for approx. 2 min. in a separate pot of salted water. Drain and set aside. Remove the pork hock and chop off the meat for serving. Strain the broth into a liquid measuring cup and discard vegetables.

  • Step 3/5

    Mix ground pork, cloves, remaining onion, cinnamon, and mustard, in a large bowl. Season with salt and pepper, then use wet hands to form into small balls. Roll the meatballs lightly in half the flour. Melt some butter in a large frying pan and fry the meatballs, in batches if needed.
    • 1 kg ground pork
    • ¼ tsp ground cloves
    • ¼ tsp ground cinnamon
    • 1 tsp Dijon mustard
    • salt
    • pepper
    • 40 g flour
    • butter (for frying)
    • bowl
    • frying pan

    Mix ground pork, cloves, remaining onion, cinnamon, and mustard, in a large bowl. Season with salt and pepper, then use wet hands to form into small balls. Roll the meatballs lightly in half the flour. Melt some butter in a large frying pan and fry the meatballs, in batches if needed.

  • Step 4/5

    When meatballs are golden brown, add reserved broth. Cover and simmer on medium-low heat for approx. 20 min. Mix remaining flour with water and add to the broth. Simmer approx. 5 min. more.
    • 20 g flour
    • 1 tbsp water

    When meatballs are golden brown, add reserved broth. Cover and simmer on medium-low heat for approx. 20 min. Mix remaining flour with water and add to the broth. Simmer approx. 5 min. more.

  • Step 5/5

    Fry blanched green beans in a frying pan with some butter. Season with salt and pepper to taste, then toss with summer savory. Serve meatballs with broth, boiled potatoes, and green beans. Enjoy!
    • butter (for frying)
    • salt
    • pepper
    • boiled potatoes (for serving)
    • frying pan

    Fry blanched green beans in a frying pan with some butter. Season with salt and pepper to taste, then toss with summer savory. Serve meatballs with broth, boiled potatoes, and green beans. Enjoy!