Ragoût de Boulettes
Spiced pork meatballs simmered in a gravy thickened with toasted browned flour.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Large heavy pot
- •Dry frying pan
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 29 g
- carbs
- 22 g
- protein
- 28 g
- calories
- 460
Instructions
- 1
Toast the flour in a dry pan over medium heat, stirring constantly, until it is the colour of milk chocolate. Set aside.
- 2
Mix the pork with the onion, breadcrumbs, spices, salt and pepper and roll into walnut-sized balls.
- 3
Brown the meatballs in batches in a heavy pot and lift them out.
- 4
Whisk the browned flour into a little cold stock to make a smooth paste, then whisk it into the pot with the rest of the stock.
- 5
Return the meatballs, bring to a simmer and cook gently for 45 minutes until the gravy is thick and glossy.
- 6
Taste for salt and pepper and serve hot.
Chef's tips
Browned flour scorches in seconds at the end — pull it off the heat the moment it smells nutty.
Ingredient substitutions
- ground pork → half pork and half veal
Storage
Keeps 3 days in the fridge; the gravy thickens, so loosen with stock.
Common mistakes to avoid
- •Burning the flour bitter
- •Boiling hard so the meatballs break up
Serving suggestions
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