Ragoût de boulettes is a Québec-style stew of seasoned meatballs in a savoury brown gravy. Household versions vary: some use pork alone, while others mix pork and beef, and the warm spices and accompaniments differ. This home version combines beef and pork, gently simmers the meatballs in broth, then thickens the gravy with toasted flour. Serve it with mashed potatoes; pickled beets are a welcome accompaniment.
Ragoût de boulettes is a Québec-style stew of seasoned meatballs in a savoury brown gravy. Household versions vary: some use pork alone, while others mix pork and beef, and the warm spices and accompaniments differ. This home version combines beef and pork, gently simmers the meatballs in broth, then thickens the gravy with toasted flour. Serve it with mashed potatoes; pickled beets are a welcome accompaniment.
Step 1In a large bowl, combine the beef, pork, onion, breadcrumbs, eggs, cold water, salt, pepper, cloves and nutmeg. Mix just until cohesive. Shape into 24 evenly sized meatballs.
Step 2Toast the flour in a dry skillet over medium-low heat, stirring often, until evenly tan and aromatic, about 10–15 minutes. Transfer to a plate and let cool.
Step 3Melt the butter in a heavy pot over medium heat. Brown the meatballs in batches, turning gently so they hold their shape; transfer them to a plate.
Step 4Add the beef broth and bay leaves to the pot, scraping up browned bits. Return the meatballs and bring to a gentle simmer. Partly cover and simmer for 40–45 minutes, until cooked through; check that the centre of a meatball reaches 71°C.
Step 5Whisk the toasted flour with 180 ml cold water until smooth. Slowly whisk the slurry into the simmering broth. Cook gently, stirring, until the gravy thickens, about 8–10 minutes. Return the meatballs to the gravy.
Step 6Remove the bay leaves and rest for 5 minutes. Serve hot with mashed potatoes. Refrigerate leftovers within 2 hours and reheat to 74°C.
Serving: Spoon the meatballs and gravy over mashed potatoes. Pickled beets, sweet pickles or seasonal root vegetables make suitable accompaniments; family preferences vary.
Storage: Refrigerate leftovers within 2 hours in a covered shallow container at or below 4°C. Use within 2–3 days and reheat to 74°C.
Rounded generic ingredient estimate. Meat leanness, broth sodium and breadcrumb composition vary. This is not an exact Canadian Nutrient File match, laboratory analysis or product-label declaration.
Contains egg and wheat in breadcrumbs and flour. Check packaged broth and breadcrumbs for additional allergens. Keep raw ground meats separate from ready-to-eat foods, wash hands and surfaces after handling, and cook meatballs to 71°C using a digital thermometer.
