Ragoût de Boulettes: Quebec Meatball Stew

Name: Ragoût de Boulettes: Quebec Meatball Stew
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Quebecois
Ingredients: 500 g ground pork; 500 g ground beef; 1 onion (finely chopped); 2 cloves garlic (minced); 1 tsp ground cinnamon; 1/2 tsp ground clove; 1 tsp salt; 1/2 tsp black pepper; 1 egg (beaten); 1/4 cup milk; 1/2 cup all-purpose flour (toasted); 4 cups beef broth; 1 tsp ground cinnamon; 1/2 tsp ground clove; 2 tbsp butter; 1 bay leaf

90 min 6 servings Medium

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Ragoût de Boulettes: Quebec Meatball Stew

Savoury pork and beef meatballs simmered in a spiced brown gravy, thickened with toasted flour for authentic Quebec flavour.

Prep

30 min

Cook

60 min

Total

90 min

Servings

Difficulty

Medium

Ragoût de boulettes is a beloved traditional dish from Quebec, known for its comforting flavours and hearty texture. This meatball stew brings together succulent pork and beef meatballs, bathed in a rich, brown gravy made unique with the addition of toasted flour. The process of toasting the flour, known as farine grillée, gives the gravy its distinctive taste that has been cherished by generations. The warm spices of cinnamon and clove infuse the dish with a depth of flavour that evokes memories of family gatherings and festive celebrations. Unlike other meatball preparations, the meatballs in this stew are simmered in the gravy, allowing them to absorb the rich flavours rather than being seared dry. This technique ensures that each bite is tender and juicy, encapsulating the essence of Quebecois home cooking.

Ingredients

Servings

For the Meatballs

For the Gravy

Instructions

Prepare the meatballs

In a large bowl, combine ground pork, ground beef, onion, garlic, cinnamon, clove, salt, pepper, egg, and milk. Mix until just combined. Form into 2.5 cm (1 inch) meatballs.

Pro tip: Over-mixing can make the meatballs tough, mix gently.

Toast the flour

In a dry skillet over low heat, add the flour. Stir constantly for about 10-15 minutes until it's a deep golden brown. Remove from heat immediately to prevent burning.

Pro tip: Keep the heat low and stir continuously to ensure even toasting.

Start the gravy

In a large pot, melt the butter over medium heat. Add the toasted flour and stir to form a roux.

Pro tip: Cook the roux until it has a nutty aroma, about 2 minutes.

Add the broth

Gradually add the beef broth to the roux, stirring constantly to avoid lumps. Add cinnamon, clove, and the bay leaf.

Pro tip: Adding the broth slowly helps in creating a smooth gravy.

Simmer the meatballs

Gently add the meatballs to the gravy. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 40 minutes, stirring occasionally.

Pro tip: Ensure the meatballs are fully submerged for even cooking.

Finish and serve

Remove the bay leaf. Taste and adjust seasoning if necessary. Serve hot with mashed potatoes or bread.

Pro tip: For a thicker gravy, simmer uncovered for the last 10 minutes.

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Tips & Tricks

<ul><li>Toast flour slowly over low heat, stirring constantly.</li><li>Use fresh spices for the best aroma and flavour.</li><li>Simmer meatballs gently to keep them tender.</li></ul>

Serving Suggestions

Serve this hearty ragoût de boulettes with creamy mashed potatoes or crusty bread to soak up the delicious gravy. It's a perfect dish for a cosy family dinner or a special occasion. You can prepare the meatballs ahead of time and store them in the fridge for up to 2 days. The stew also freezes well, allowing you to enjoy a taste of Quebec anytime. Simply reheat gently on the stove to preserve the meatballs' tenderness.