Meatballs In Gravy (Québec Ragoût de Boulettes)

It’s a Francophone holiday tradition in Québec and for Francophones elsewhere in Canada to have Ragoût de Boulettes as one of the main dishes at Christmas. There are different ways to make it, and each family seems to have their own recipe. I’ve seen it made with only pork, or with only beef, or with a combination of poultry and pork, as well as with dark brown sauces, lighter dark sauces, white flour sauces, not spicy and meaty, or a even a bit spicy. It’s even eaten as far south as Louisiana, where it can be quite spicy, ragoût cajun de boulettes. This is the traditional pork version which uses similar spices to the tourtière.

¾ cup all-purpose flour, unbleached
¾ cup onion, chopped
1 Tbsp. extra-virgin olive oil
2 lb ground pork
½ tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground cloves
1 tsp. sea salt
¼ tsp. black pepper, freshly ground
3 cans chicken broth (~ 6 cups)

Garnish:
chopped parsley

Make Browned Flour:  Measure the flour into a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.

Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.

In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.

Shape meat mixture into meatballs about 1½” in diameter.

Pour broth into a large saucepan and heat to boiling. Drop meatballs into boiling stock, lower heat, and simmer about 1½ hours. (Cover pan with the lid slightly offset to allow some steam to escape.)

Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.

Serve with shopped parsley, if desired.

Makes 8-10 servings.