Ragoût de Boulettes
Recipe translated from the recipe courtesy of Chef Cuisto, link available below
Prep Time 30 minutes mins
Cook Time 1 hour hr
- 2 lbs ground pork
- 1 onion diced fine
- 1/4 tsp ground cloves
- 1/4 tsp dry mustard
- 2-3 Tbsps flour
- 4 Tbsps butter
- 4 cups boiling water
- 1/2 cup toasted flour
- Salt and pepper (to taste)
Melt the butter in a heavy bottomed pot, then sauté the balls, turning gently, to brown on all sides. Once all sides have browned, add the boiling water, cover the pot and simmer on low for one hour. Remove the balls, then thicken the broth by slowly adding the toasted flour until desired consistency. Add the gravy to the meatballs and serve.
Keyword Gravy, Main Course, Meat, Meatballs