French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

| December 19, 2014 | 24 Comments

The French Canadian Ragoût de Boulettes or Meatball Stew Recipe is a French Canadian traditional meal that you definitely have to make for Christmas! It will leave your tummy full and your house smelling wonderfully spiced! Two other French Canadian meals that I serve over the holidays are the French Canadian Tourtière (Meat Pies) and Pets-de-Soeur  and the French Canadian “Ragoût de Pattes de Cochon” (Stewed Pig’s Feet)

Enjoy!

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

French Canadian Ragoût de Boulettes (Meatball Stew)

 

French Canadian Ragoût de Boulettes

(Meatball Stew) 

Ingredients

  • 1 lbs of ground pork
  • 1/2 lbs of ground beef
  • 1/4 lbs of salted pork
  • 1 small onion, minced
  • 2 tbs of parsley
  • 1/4 tsp of ginger
  • 1/4 tsp of cinnamon
  • 1/4 tsp of ground cloves
  • 1/4 tsp of dry mustard
  • 2 slices of white bread, cut in cubes
  • 1/2 cup of milk
  • Pepper to taste
  • 3 tbs of vegetable oil
  • 3 cups of lukewarm water
  • 8 tbs of browned flour (a sand colour- if you leave it longer to cook, it will give you a darker gravy)
  • 1 cup of lukewarm water

Instructions

  1. Grind all three meats together in a food processor.
  2. Place meat into a big bowl.
  3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
  4. In a small bowl, put the bread and milk together.
  5. Blend together well with a spoon or your hands.
  6. Add the bread mixture to the meat mixture.
  7. Mix well with a spoon or your hands.
  8. Shape and roll mixture into meatballs.
  9. Heat 3 tbs of vegetable oil in a large skillet or saucepan over low heat.
  10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
  11. Add 3 cups of warm water. Cover and cook at low heat for 30 minutes.
  12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it’s mixed.
  13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
  14. Enjoy!

Makes about 50-60 meatballs

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

Grind all three meats together in a food processor. Place meat to a big bowl. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, salt and pepper.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

In a small bowl, put the bread and milk together. Mix well with a spoon or your hands.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

Add the bread mixture to the meat mixture. Blend together well with a spoon or your hands.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

Shape and roll mixture into meatballs.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

Heat 3 tbs of vegetable oil in a large skillet over low heat.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

 

Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

 

 

Add 3 cups of warm water (or a bit more as the water must cover almost all of the meatballs – see above photo). Cover and cook at low heat for 30 minutes.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

Browned flour

 

 

In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it’s mixed.

 

 

French Canadian Ragoût de Boulettes (Meatball Stew) Recipe

Browned Flour with water

 

Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.

I hope you enjoyed the French Canadian Ragoût de Boulettes (Meatball Stew). If you make it, make sure to share with us on Facebook or Twitter! Also, check out all of our other Recipes.

 

French Canadian Ragoût de Boulettes (Meatball Stew) 

 

Ragoût de Boulettes-Meatballs stew

 

French Canadian Ragoût de Boulettes (Meatball Stew)
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Ingredients
  1. 1 lbs of ground pork
  2. 1/2 lbs of ground beef
  3. 1/4 lbs of salted pork
  4. 1 small onion, minced
  5. 2 tbs of parsley
  6. 1/4 tsp of ginger
  7. 1/4 tsp of cinnamon
  8. 1/4 tsp of ground cloves
  9. 1/4 tsp of dry mustard
  10. 2 slices of white bread, cut in cubes
  11. 1/2 cup of milk
  12. Pepper to taste
  13. 3 tbs of vegetable oil
  14. 3 cups of water
  15. 8 tbs of browned flour (a sand colour- if you leave it longer to cook, it will give you a darker gravy)
  16. 1 cup of water
Instructions
  1. Grind all three meats together in a food processor.
  2. Place meat into a big bowl.
  3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
  4. In a small bowl, put the bread and milk together.
  5. Blend together well with a spoon or your hands.
  6. Add the bread mixture to the meat mixture.
  7. Mix well with a spoon or your hands.
  8. Shape and roll mixture into meatballs.
  9. Heat 3 tbs of vegetable oil in a large skillet or saucepan over low heat.
  10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
  11. Add 3 cups of warm water. Cover and cook at low heat for 30 minutes.
  12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it’s mixed.
  13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
  14. Enjoy!
Ottawa Mommy Club https://ottawamommyclub.ca/

 Do you have a favourite meatball stew recipe?

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Category: Christmas, Food, Friday Food Frenzy, Holidays, Main Dish, Recipes, Weekly Themes

About the Author ()

Lyne is happily married and has two teenagers: a 19 year old son and a 22 year old daughter. She is a Certified Infant Massage Instructor (CIMI), Certified Professional Wedding Consultant, and an Event Planner. It has always been her dream to create a website dedicated just for Moms since her children were young. Thus, after 10 years, she finally accomplished it, and the Ottawa Mommy Club was born in May 2011. She was also the Queen B of the BConnected Conference, Canada's Digital Influencer and social media Conference in Ottawa and Toronto. She coordinated the Annual Infant Information Day/Early Years Expo for the City of Ottawa for 8 years. She was also the co-chair of the Navan for Kraft Hockeyville 2009-2011 committee that organized five community events within 6 months, and helped Navan reach the top 10 finalists in Canada. In April 2011, she received the Mayor's City Builder Award.

Comments (24)

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  1. Brenda A says:

    I love learning about new recipes and this one is completely new. I love meatballs (and they are so great for making double batches and freezing the extras!). I will try to give this recipe a go over the break. Thanks!

  2. Jenny says:

    Yum this looks amazing!

  3. Cbrazil says:

    I can’t wait to try this out on boxing day, thanks!

  4. loriag says:

    A very interesting cultural dish I just might have to try.

  5. Victoria Ess says:

    This sounds like a great comfort food dish! Thanks for sharing!

  6. Stephanie LaPlante says:

    Sounds very yummy. I don’t even need spaghetti. I love my meatballs.

  7. Cheryl says:

    Love the idea of a meatball stew but for some reason my pallet things ginger and cinnamon are for desserts?? Might have to mix it up a bit with spices on my end. 🙂

  8. Heidi C. says:

    I have to find that browned flour – its sounds so cool! These meatballs look delicious!

  9. Charlene A. says:

    These look delicious! I’ve never seen Browned Flour before but will look into it. Thanks for sharing 🙂

  10. kathy downey says:

    Oh,I know I would love this,meatballs are my all time favorite

  11. kathy downey says:

    Thanks for the recipe,hubby sure enjoyed this

  12. Wanda Tracey says:

    Oh my gosh this sounds so delicious and I can’t wait to try them.I do make tourtiere pies which are a little bit similar but these meat balls sound sublime.Thank you for the recipe.

  13. kathy downey says:

    I’ve never seen Browned Flour before but used regular flour and they were delicious

  14. Treen Goodwin says:

    My Hubby would love these , he loves meatballs , i will def be making these for him , thanks for sharing the recipe 🙂

  15. kathy downey says:

    I think this is one of the best Meatballs recipes i have try.

  16. Wanda Tracey says:

    I love French Canadian recipes and I know I will enjoy these meatballs very much.I love the spices in the meat. Thanks for shaRING THIS.

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