RECIPE: It isn’t Christmas in our house without RAGOUT DE BOULETTES

After a few times at my in-laws for the holidays I was introduced to these yummy-as-fuck morels of goodness.  So much food on the table during the holidays, and not just the main meal on Christmas.  We would eat like royalty every friggin’ night of Christmas week.  Ragout de Boulettes was always on the table, and it always made its way to my plate.  Fuck, I love those balls! – FATS

Ragout de Boulettes

“Meatball stew” doesn’t convey the spicy goodness of these lean pork meatballs simmered in broth. They are perfectly delicious with a sprinkle of parsley and a bowl of fluffy mashed potatoes or buttered noodles. Ragout de Boulettes reheats beautifully and travels well to chalet or potluck suppers.


  • 2 slices good-quality white bread
  • 1/2 cup (125 mL) milk
  • 2 tbsp (30 mL) butter
  • 3/4 cup (175 mL) very finely chopped onions
  • 2 lb (907 g) finely ground lean pork
  • 3 tbsp (45 mL) very finely choppped parsley
  • 2 tsp (10 mL) salt
  • 1/2 tsp (2 mL) freshly ground pepper
  • 1/4 tsp (1 mL) cloves
  • 1/4 tsp (1 mL) ginger
  • 1/4 tsp (1 mL) freshly grated nutmeg
  • 1/2 tsp (2 mL) cinnamon
  • 1 tsp (5 mL) dry mustard
  • 4 cups (1 L) lightly salted beef stock or chicken stock
  • 1/2 cup (125 mL) all-purpose flour
  • 3/4 cup (175 mL) cold water
  • finely chopped parsley, (optional)


Crumb or cube bread very finely and soak in milk for 5 minutes. In large skillet, melt 1 tbsp (15 mL) butter and saut?nion until tender. Transfer to large bowl and add pork, bread and milk, parsley and seasonings. Mix thoroughly with hands; form into balls about 2 inches (5 cm) in diameter.

Melt remaining butter in skillet and, over medium heat, brown meatballs, one layer at a time, on all sides. Place meatballs in medium-size saucepan.

Pour 1 cup (250 mL) stock into skillet and heat, scraping up browned bits from bottom of pan; pour this and remaining stock over meatballs. Simmer, partially covered, for 1 to 1-1/2 hours. Taste stock and adjust seasoning.

Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. In jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into simmering stock, stirring constantly, so stock will thicken without lumps.

Simmer stew another 10 minutes. Sprinkle generously with parsley if desired and serve.