Ragoût de Boulettes – Pork meatball stew
Ragoût de Boulettes, a traditional French-Canadian meatball stew, is a hearty and comforting dish perfect for cold days. This recipe includes succulent pork meatballs seasoned with a blend of spices and herbs, simmered in a thick, savory gravy made from a roux base, aromatic vegetables, and rich beef or chicken stock. Served alongside mashed potatoes or fresh crusty bread, it's a family-friendly meal that's both filling and warming. The flavors are rich and deep, often enhanced with a touch of cloves and allspice, which give this stew a distinct and cozy taste. It's a dish that embodies the essence of home cooking and is guaranteed to satisfy a hearty appetite. Description by ChatGPT.
Imagine the warmth of your grandmother's kitchen and the hearty flavors of a time-honored dish. Today, we are revisiting a classic with Grandmother's Classic Meatball Stew, a recipe that brings together the tenderness of meatballs and the richness of a savory stew just like the old days. This comforting meal is sure to become a family favorite and can be adjusted to suit your tastes or to feed a larger crowd. Let's bring tradition to your table with this hearty and delicious stew.
Ingredients:
- 1 pound of ground pork or veal
- 1 bunch of fresh parsley, chopped
- 1 tablespoon of Worcestershire sauce
- Salt and pepper to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- Beef or chicken broth (3 1/2 cups)
- 1/4 cup of bread crumbs
- Ground cinnamon, a pinch
- Ground nutmeg, a pinch
- 3 tablespoons of butter or margarine
- Flour (as needed for thickening the sauce)
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Prep Time: 20 minutes
Cook Time: 45 - 60 minutes
Total Time: 65 - 80 minutes
Servings: 4
Equipment: Frying pan, saucepan, wooden spoon, filter (if desired for smoother sauce)
Instructions:
1. Begin by chopping the onion and sautéing it in a frying pan over medium heat with butter or margarine until it becomes translucent.
2. Once the onions are sautéed, add the minced garlic and continue to cook until fragrant, which should take about 1 to 2 minutes.
3. In a bowl, combine the ground meat, chopped parsley, Worcestershire sauce, salt, pepper, and bread crumbs. Mix everything thoroughly until well combined.
4. Begin forming your meatballs. You can use a spoon or your hands to shape them according to your preferred size.
5. In the same frying pan used for the onions, add more butter if needed and wait until it begins to foam. Gently add the meatballs to the pan.
6. Brown the meatballs evenly on all sides. This will take approximately 4 to 6 minutes.
7. Once browned, add enough beef or chicken broth to the pan to cover the meatballs. Scrape the bottom of the pan to release the flavorful bits into the broth.
8. Reduce the heat, and let the meatballs simmer until they're cooked through and the broth has reduced slightly. If needed, taste and adjust the seasoning, potentially adding a bit more cinnamon.
9. If you wish to have a smoother sauce, strain the cooking liquid.
10. Bring the cooking liquid to a boil and gradually add flour to thicken it, stirring continuously to create a smooth sauce. Reduce the liquid until it reaches your preferred consistency.
11. Return the meatballs to the sauce and let them warm through.
Your Grandmother's Classic Meatball Stew is now ready to serve. Garnish with additional fresh parsley if desired, and enjoy a comforting, traditional meal that feels like a warm hug from the past. Bon appétit!
This delightful recipe is brought to you by Cuistot à domicile. Visit their YouTube channel for more culinary inspirations: https://www.youtube.com/@cuistotadomicile
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