Ragoût de Boulettes (French Canadian meatball stew)

Step 1/5

• ½ celery root
• 2 carrots
• 10 g parsley
• ½ parsnip
• 1 leek
• 2 onions
• 5 sprigs summer savory
• 400 g green beans

• cutting board
• knife
• bowl

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

Step 2/5

• 1 pork knuckle
• salt
• pepper
• 2 bay leaves
• 3 allspice berries

• 2 pots
• colander
• fine sieve
• liquid measuring cup
• tongs

Add roughly chopped vegetables and pork hock 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 hock and chop off the meat for serving. Strain the broth into a liquid measuring cup and discard vegetables.

Step 3/5

• 1 kg ground pork
• ¼ tsp ground cloves
• ¼ tsp ground cinnamon
• 1 tsp Dijon mustard
• salt
• pepper
• 40 g flour
• butter (for frying)

• bowl
• frying pan

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.

Step 4/5

• 20 g flour
• 1 tbsp water

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.

Step 5/5

• butter (for frying)
• salt
• pepper
• boiled potatoes (for serving)

• frying pan

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!

Enjoy your meal!