Ragout De Boulettes

  • This is a French Canadian dish and my husband says it is wonderful. Take it from me, if he says it, then it is. It is really a great pub food.

This will serve 10 – great for family dinners or potluck dinners.


  • 3 lb. ground lean pork
  • 1 lb. ground beef
  • 1/2 lb. ground salt pork
  • 1/4 cup finely chopped onion
  • 1 cup fine dry bread crumbs
  • 2 eggs
  • 1 cup milk
  • 1/2 tbsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dry mustard
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/2 cup flour
  • 1/4 cup cooking oil
  • 3 large sprig celery leaves
  • 8 cup boiling water
  • 1/2 cup browned flour * see note
  • 1 tsp. salt (approximately)

In a large bowl combine the meat, onion and bread crumbs. Beat the eggs, milk, salt and pepper, nutmeg, cinnamon and cloves together with a fork. Add the meat and mix really well.

Shape into golf ball size meatballs. Roll the meatballs in the 1/2 cup flour to coat completely.

Heat the oil in a very large saucepan. Brown the meatballs, a few at a time. Do not crowd the pan. Drain the fat when all the meatballs have been browned.

Return all the meatballs to pan and add the celery leaves and hot water. Bring this to a boil.

Combine cold water and browned flour in a jar with a tight lid (make sure) and shake until totally blended. Gradually add this to the boiling liquid in the pan stirring constantly. Turn down the temperature, cover and simmer for 2 hours.

Taste the gravy and add salt as needed (1 1/2 tsp. is about right)



  • To brown flour, put in a fry pan, turn on medium heat and constantly stirring until it turns a golden colour – do not burn.


Don says this is a very rich dish.  Serve with small boiled potatoes and, of course, French bread.




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