Quebec Meatball Ragout Recipe

Name: Quebec Meatball Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. fresh lean minced pork; 1/2 lb. minced beef; 1/4 lb. minced veal; 1 small minced onion; 2 Tbsp. parsley; 1/4 tsp. ginger; 1/4 tsp. cinnamon; 1/4 tsp. ground cloves; 1/4 tsp. dry mustard; 2 slices bread, diced; 1/2 c. milk; salt and pepper to taste; 3 Tbsp. butter or vegetable oil; 3 c. water; 4 Tbsp. browned flour

Servings: persons

1 lb. fresh lean minced pork
1/2 lb. minced beef
1/4 lb. minced veal
1 small minced onion
2 Tbsp. parsley
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. dry mustard
2 slices bread, diced
1/2 c. milk
salt and pepper to taste
3 Tbsp. butter or vegetable oil
3 c. water
4 Tbsp. browned flour

1
Mix well 3 kinds of meat:
2
beef, pork and veal.
3
Add the onion, parsley, ginger, cinnamon, cloves and dry mustard.
4
Add the bread soaked in the milk and blend in with meat.
5
Salt and pepper to taste.
6
Make into balls.
7
Fry the meatballs in the butter or fat of your choice.
8
Pour 3 cups of water over the meatballs. Cover and simmer for 30 minutes.
9
Mix together the flour and 1/2 cup of water.
10
Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
11
Delicious over boiled potatoes.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. fresh lean minced pork, 1/2 lb. minced beef, 1/4 lb. minced veal, 1 small minced onion, and more.

Yes, Quebec Meatball Ragout falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quebec Meatball Ragout

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