Pork meatball stew

    1 hour 20 min

    This is a French-Canadian family recipe which we prepare often during winter and in the run up to Christmas. You'll need buttered slices of bread handy, so you can dip it in the sauce.

    1 person made this

    Serves: 6 

    • 900g minced pork
    • 1/4 teaspoon ground cloves
    • 1 onion, finely chopped
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon mustard powder
    • salt and pepper, to taste
    • 4 - 6 tablespoons of toasted flour, divided, as needed
    • 4 tablespoons butter or margarine
    • 1L boiling water

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Mix pork, cloves, onion, ground cinnamon, mustard powder, salt and pepper in a bowl; shape in small meatballs. Sprinkle the meatballs with some of the toasted flour.
    2. Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.
    3. To thicken the sauce, dissolve toasted flour in a little bit of cold water; add gradually to stew, stirring until desired thickness is achieved.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I grew up eating Ragout de Boulettes, served over potatoes. As a French Canadian, my mom, my aunts and grandmothers each had their own variation. These were different than what I'm used to - mostly the seasonings and the method - but still tasty. I didn't have enough flour left over to thicken at the end, so I ended up having to use a bit of cornstarch since I didn't have time to brown more flour. Thanks for sharing!  -  17 Sep 2017  (Review from Allrecipes US | Canada)