Meat Ball Stew

Ragout de boulettes is a French-Canadian classic, especially around the holidays. Seasoned pork meatballs poach gently in water for an hour and a half until the broth turns rich and gelatinous, then browned flour thickens it into a dark, silky gravy.

The warm spice blend is what makes this stew unmistakably Quebecois: cinnamon, cloves, and nutmeg mixed into minced pork with browned onion. The recipe encourages you to raid your spice rack and use your imagination, but the key is balance. No single spice should dominate.

Browned flour is the traditional thickener and it adds its own toasty, nutty flavour to the gravy. Sift it directly into the boiling stock while stirring and it dissolves without lumps. The finished stew gels when cooled, which means it keeps well and reheats beautifully.

Chef Tips

• Work the seasonings into the meat thoroughly with your hands. Undermixed meatballs will have bland spots.
• Roll the meatballs to a uniform 1 ½ inches so they cook at the same rate.
• Flour the meatballs lightly before dropping them in. This helps them hold their shape in the boiling water.
• To brown flour, toast it in a dry skillet over medium heat, stirring constantly until it turns a deep tan colour. Watch it closely; it burns fast.

Variations

• Use a mix of pork and beef for a richer, more complex meatball.
• Add a bay leaf and a splash of cider vinegar to the broth for a slightly tangy gravy.
• Serve over mashed potatoes or with tourtiere for a full Quebecois holiday spread.