Around the world in classic dishes

Meatballs


Ragoût de Boulettes (French Canadian meatball stew)

by Kitchen Stories

Ingredients

Serves 4

½ celeriac
2 carrots
10g parsley
½ parsnip
1 leek
2 onions
5 sprigs summer savory
400g green beans
1 pork knuckle
2 bay leaves
3 allspice berries

1kg ground pork
¼ tsp ground cloves
¼ tsp ground cinnamon
1 tsp Dijon mustard
60g flour
1 tbsp water
butter (for frying)
boiled potatoes (for serving)
salt & pepper


Preparation

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Step 1/5

Roughly chop celeriac, carrots, parsley, parsnip, and leek and add to a bowl. Roughly chop half the onion and add to the bowl. Dice the other half of the onion. Chop savory and trim green beans and set aside.

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Step 2/5

Add roughly chopped vegetables and pork knuckle to a large pot. Add salt, pepper, bay leaves, and allspice, then cover with cold water and bring to a boil over medium heat. Once boiling, reduce heat to medium low and simmer for 1.5 hours. In the meantime, blanch green beans for approx. 2 min. in a separate pot of salted water. Drain and set aside. Remove the pork knuckle and chop off the meat for serving. Strain the broth into a liquid measuring cup and discard vegetables.

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Step 3/5

Mix ground pork, cloves, remaining onion, cinnamon, and mustard, in a large bowl. Season with salt and pepper, then use wet hands to form into small balls. Roll the meatballs lightly in half the flour. Melt some butter in a large frying pan and fry the meatballs, in batches if needed.

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Step 4/5

When meatballs are golden brown, add reserved broth. Cover and simmer on medium-low heat for approx. 20 min. Mix remaining flour with water and add to the broth. Simmer approx. 5 min. more.

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Step 5/5

Fry blanched green beans in a frying pan with some butter. Season with salt and pepper to taste, then toss with summer savory. Serve meatballs with broth, boiled potatoes, and green beans. Enjoy!



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