Ragout de Boulettes (Pork Meatball Stew)
¼ cup all-purpose flour
2 pounds ground pork
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon ground mustard powder
salt and ground black pepper to taste
¼ cup butter
4 cups boiling water
Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.
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