Entree: Canada – Quebec – Ragoût de Boulettes (Meatball Stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 50 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) ground pork
- 1/2 cup (50 g) fresh breadcrumbs
- 1 large egg (approx. 50 g)
- 1/4 cup (60 ml) milk
- 1 small onion, finely grated (approx. 4 oz / 115 g) — for meatballs
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1/4 tsp (1 g) ground allspice
- 1/8 tsp (0.5 g) ground cloves
- 2 tbsp (30 ml) vegetable oil (for frying)
- 3 tbsp (45 g) unsalted butter
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 2 medium carrots, sliced (approx. 8 oz / 225 g)
- 2 stalks celery, sliced (approx. 4 oz / 115 g)
- 1.5 lb (680 g) small potatoes (Yukon Gold or red), halved if large
- 3 tbsp (24 g) all-purpose flour (for roux)
- 4 cups (960 ml) beef stock (low-sodium preferred)
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) Dijon mustard
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 1/8 tsp (0.5 g) additional ground allspice (for gravy)
- Salt and black pepper to taste
- 1 cup (150 g) frozen peas (optional)
- 1/4 cup (15 g) fresh parsley, chopped (for garnish)

Instructions

Short Description:
A hearty Quebec-style stew of spiced pork meatballs simmered in a rich brown gravy with potatoes and root vegetables. Warmed with a hint of cloves and allspice, this dish is a comforting one-pot main course.

Regional Notes:
This Quebec version features pork meatballs and a dark, savory gravy lightly flavored with ground cloves and allspice, a characteristic seasoning choice in traditional Quebec home cooking. Potatoes are cooked in the stew so the dish serves as a complete main course, unlike leaner, broth-based variants.

1. Prepare the meatballs: In a bowl combine ground pork, breadcrumbs, egg, milk, grated small onion, 1/2 tsp kosher salt, 1/4 tsp ground allspice, 1/8 tsp ground cloves, and 1/4 tsp black pepper. Mix gently until just combined; avoid overworking.
2. Shape the mixture into roughly 24 small meatballs (about 1 to 1 1/4 inch / 25–30 g each). Place on a tray and chill 10 minutes to firm.
3. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed Dutch oven or pot over medium-high heat. In batches, brown the meatballs on all sides, about 2–3 minutes per side; they do not need to be fully cooked. Transfer browned meatballs to a plate and set aside.
4. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil and 3 tbsp (45 g) butter to the pot. Add chopped large onion, carrots, and celery; cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.
5. Sprinkle 3 tbsp (24 g) flour over the vegetables and stir to make a roux; cook 1–2 minutes until the raw flour smell cooks off and the roux turns a light brown.
6. Whisk in 4 cups (960 ml) beef stock, scraping up any browned bits from the bottom of the pot. Add tomato paste, Worcestershire sauce, Dijon mustard, bay leaf, thyme, and the additional 1/8 tsp (0.5 g) ground allspice. Bring to a gentle simmer.
7. Add the halved potatoes to the pot, then nestle the browned meatballs into the gravy. Reduce heat to low, cover partially, and simmer gently until potatoes are fork-tender and meatballs are cooked through, about 20–25 minutes. Stir occasionally and skim any excess fat if needed.
8. If using, stir frozen peas into the stew in the last 5 minutes of cooking to heat through. Taste and adjust seasoning with salt and black pepper.
9. Remove bay leaf. Garnish with chopped parsley and serve hot, spooned into bowls so each portion has meatballs, potatoes, and vegetables.