Pork Hocks and Meatball Ragout

"This is a french canadian must have recipe for the Holidays. Make ahead, store it containers in the freezer. It has a lot of steps, but that's what makes it so good. Most recipes has spices but this is how my mother made it and this is how we love it."
photo by Sageca photo by Sageca
photo by Sageca
Ready In:


  • 6 large pork hocks, cut in half
  • 3 medium onions, chopped
  • 12 cups water
  • 1 12 teaspoons salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 12 cup flour, browned in the oven
  • 1 cup water
  • 2 lbs ground pork, lean
  • 2 lbs ground veal
  • 1 tablespoon vegetable oil for frying meatballs


  • Instructions:

  • Pork Hocks:

  • Place in large roasting pan and cover with water. Add 1 chopped onion, 1Tsp salt, ½ Tsp pepper and bay leaf. Bake, uncovered in a 300 * oven for about 3 hours until thoroughly cooked. Remove meat from broth. Pour broth in container and set aside. Discard bones, rind and gristle from hocks, place meat in container and set aside.
  • Browning flour:.
  • Sprinkle flour on cookie sheet. Brown in a 375* oven, stirring frequently to prevent burning. Let it cool and sift to remove lumps. Whisk flour and water to make a paste. Set aside.
  • Meatballs:

  • Mix ground pork, ground veal, 2 finely chopped onions, salt and pepper in a large bowl. Shape mixture into small balls. Heat oil in skillet. Cook meatballs till done. Set aside.
  • Sauce:

  • Whisk together reserved broth and brown flour paste. Simmer 30 minutes until flour mixture is cooked and sauce has thickened. Adjust seasoning if necessary.
  • Add meatballs and the reserved meat from hocks. Cool, pour in containers and freeze for later use. Voilà you have my recipe for ragoût!
  • Tips:.
  • The pork hocks can be cooked on the stovetop. I find the oven method easier.
  • The sauce is not highly seasoned. Cinnamon and cloves can be added. Tasting after each addition is recommended to get the desired flavour.

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  1. Thank you for sharing the recipe. My mom use to make that for the holidays she passed away 23 years ago and recipe is now lost to us. I’m making a “Québecquer” French Canadian diner this Saturday Dec 30, 2023 pork hock and meatballs stew is a must! Let you know how it turned out. ??
  2. Lol.. The memories. I am french Canadian, my grandmother came from France. Every year we make this hearty ragout. The only different things I do is add is add 3- 5 chopped cloves of garlic, use ground beef instead of veal and add two pinches of alspice.. If you have never tried it- You are really missing out on something special..and if you are trying it.. make some rolls or buns to soak up that wonderful gravy.


I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
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