Ragout De Boulettes

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READY IN: 2hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cube the bread very finely and soak in milk for 5 minutes.
  • In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
  • Transfer to a large bowl.
  • Add the pork, bread mixture, parsley and spices.
  • Mix thoroughly and form into 2-inch meatballs.
  • In the skillet, melt the remaining butter over medium heat.
  • Brown the meatballs, one layer at a time, on all sides.
  • Place in a large roaster and set aside.
  • Pour off the fat.
  • Pour 1 cup of the stock into the skillet.
  • Heat, scraping up the browned bits from the bottom of the pan.
  • Pour over the meatballs, then pour in the remaining stock.
  • Bake, partially covered, for 1-1/4 hours at 350 degrees F.
  • Taste and adjust the seasoning.
  • In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
  • Blend the flour with the cold water until smooth.
  • Place the roaster over medium heat and bring to a boil.
  • Gradually pour in the flour mixture and stir constantly and cook until thickened.
  • Let simmer for 10 minutes.
  • Sprinkle generously with parsley.
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