Entree: Canada – Montreal – Ragoût de Boulettes (Quebec-style meatball stew simmered in a rich brown-tomato gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 2 tbsp (33 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- For serving (optional): 2 lb (900 g) potatoes, peeled and cut for mash; 2 tbsp (28 g) butter and 1/4 cup (60 ml) milk for mashed potatoes

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 1/2 lb (227 g) ground pork
- 1 large egg (50 g)
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (60 ml) milk
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) butter
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced, approx. 6 g
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) beef stock
- 2 tbsp (33 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh parsley
- For serving (optional): 2 lb (900 g) potatoes, peeled and cut for mash; 2 tbsp (28 g) butter and 1/4 cup (60 ml) milk for mashed potatoes

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the ground beef, ground pork, egg, breadcrumbs, milk, 1/2 tsp (2.5 ml) salt, 1/2 tsp (2.5 ml) pepper, and half the chopped parsley; mix gently until just combined and form into 16–20 meatballs, about 1 oz (28 g) each.
2. Heat the vegetable oil in a large skillet over medium-high heat; brown meatballs in batches until nicely seared on all sides, about 2–3 minutes per side. Remove and set aside.
3. In the same skillet reduce heat to medium and add 2 tbsp (30 ml) butter; add the chopped onion and cook, stirring, until soft and golden, about 10–12 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the onions and cook 1–2 minutes to remove the raw flour taste. Whisk in the beef stock, scraping up browned bits, then stir in the tomato paste, Worcestershire sauce, thyme, bay leaf, and remaining 1/2 tsp (2.5 ml) salt.
5. Return meatballs to the skillet, bring to a simmer, cover, and cook gently for 20–25 minutes until meatballs are cooked through and sauce has thickened; adjust seasoning with salt and pepper.
6. If serving with mashed potatoes: boil potatoes until tender, drain, mash with 2 tbsp (30 ml) butter and 1/4 cup (60 ml) milk, season to taste. Serve meatballs and gravy over mashed potatoes, garnish with chopped parsley.

1. In a large bowl combine the ground beef, ground pork, egg, breadcrumbs, milk, 1/2 tsp salt, 1/2 tsp pepper, and half the chopped parsley; mix gently until just combined and form into 16–20 meatballs, about 1 oz (28 g) each.
2. Heat the vegetable oil in a large skillet over medium-high heat; brown meatballs in batches until nicely seared on all sides, about 2–3 minutes per side. Remove and set aside.
3. In the same skillet reduce heat to medium and add 2 tbsp butter; add the chopped onion and cook, stirring, until soft and golden, about 10–12 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the onions and cook 1–2 minutes to remove the raw flour taste. Whisk in the beef stock, scraping up browned bits, then stir in the tomato paste, Worcestershire sauce, thyme, bay leaf, and remaining 1/2 tsp salt.
5. Return meatballs to the skillet, bring to a simmer, cover, and cook gently for 20–25 minutes until meatballs are cooked through and sauce has thickened; adjust seasoning with salt and pepper.
6. If serving with mashed potatoes: boil potatoes until tender, drain, mash with 2 tbsp butter and 1/4 cup milk, season to taste. Serve meatballs and gravy over mashed potatoes, garnish with chopped parsley.