Ragout De Boulettes Canadian Meatballs
Transport your taste buds to Quebec with this hearty and flavorful Ragout de Boulettes, a classic Canadian meatball dish that's perfect for cozy dinners. This comforting recipe combines tender, cinnamon-and-allspice-seasoned meatballs made from a blend of ground pork and beef, delicately browned to perfection. Simmered in a rich, silky beef gravy thickened with a golden roux and accented by a hint of Worcestershire sauce, this ragout is a true Canadian comfort food. Serve these luscious meatballs over creamy mashed potatoes, fluffy rice, or buttered noodles for an unforgettable meal that’s perfect for both weeknights and special occasions. Packed with savory spices and slow-cooked flavors, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 grams Ground pork
- 500 grams Ground beef
- 100 grams Breadcrumbs
- 60 milliliters Milk
- 1 medium Onion, finely chopped
- 1 large Egg
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 600 milliliters Beef stock
- 1 Bay leaf
- 1 tablespoon Worcestershire sauce
Instructions
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, finely chopped onion, egg, ground cinnamon, ground allspice, salt, and black pepper.
Mix gently with your hands until all ingredients are evenly combined. Do not overmix, as this can make the meatballs tough.
Form the mixture into 1-inch meatballs, rolling them gently between your palms. You should get approximately 30-35 meatballs.
Heat the vegetable oil in a large skillet over medium heat. In batches, brown the meatballs on all sides. They do not need to be fully cooked at this stage, as they will finish cooking in the gravy. Remove the browned meatballs and set aside.
In the same skillet, add the butter and let it melt over medium heat. Stir in the flour and cook, stirring continuously, for about 2 minutes to make a roux. The mixture should turn golden brown and smell nutty.
Gradually pour in the beef stock, whisking constantly to prevent lumps. Simmer for 3-4 minutes until the gravy starts to thicken.
Add the bay leaf and Worcestershire sauce to the gravy, stirring to combine.
Return the browned meatballs to the skillet, stirring gently to coat them in the gravy. Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally.
Remove the bay leaf before serving. Serve the Ragout De Boulettes hot over mashed potatoes, rice, or buttered noodles.
Nutrition Facts
Calories |
3637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.1 g | 321% | |
| Saturated Fat | 93.0 g | 465% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 7258 mg | 316% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.7 g | ||
| Protein | 239.8 g | 480% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 415 mg | 32% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1961 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
