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Meat Ball Stew

Meat Ball Stew recipe image
This rustic Meat Ball Stew, or ragout de boulettes, transforms simple minced pork into a deeply flavorful centerpiece. The meatballs are seasoned with a unique blend of cinnamon, nutmeg, and cloves, offering a warm, aromatic profile that feels both comforting and elegant. Slow-cooked in water until tender, the meatballs release their juices into the broth, which is then thickened with browned flour for a luxurious texture. The resulting stew is hearty and satisfying, perfect for cold evenings. A distinctive feature is the broth's ability to jell when chilled, making it excellent for leftovers or serving cold. It&# 226;ÂÂs a timeless dish that brings sophisticated home-style flavor to the table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 676.6
Description
This rustic Meat Ball Stew, or ragout de boulettes, transforms simple minced pork into a deeply flavorful centerpiece. The meatballs are seasoned with a unique blend of cinnamon, nutmeg, and cloves, offering a warm, aromatic profile that feels both comforting and elegant. Slow-cooked in water until tender, the meatballs release their juices into the broth, which is then thickened with browned flour for a luxurious texture. The resulting stew is hearty and satisfying, perfect for cold evenings. A distinctive feature is the broth's ability to jell when chilled, making it excellent for leftovers or serving cold. It&# 226;ÂÂs a timeless dish that brings sophisticated home-style flavor to the table.
Ingredients
  • 2 pound Minced pork
  • 1 tablespoon Fat
  • 1 ea Onion
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/8 teaspoon Cloves
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 3 pint Water
  • 1/2 cup Browned flour
Directions
  1. 1
    Finely chop the onion.
  2. 2
    In a large bowl, combine the minced pork, salt, pepper, cloves, cinnamon, nutmeg, and chopped onion.
  3. 3
    Mix the ingredients thoroughly with your hands to ensure the spices are evenly distributed throughout the meat.
  4. 4
    Shape the meat mixture into uniform 1 1/2-inch balls.
  5. 5
    Lightly dust the meatballs with flour, shaking off any excess.
  6. 6
    Bring 3 pints of water to a boil in a large pot.
  7. 7
    Gently drop the meatballs into the boiling water.
  8. 8
    Reduce the heat to maintain a gentle simmer and cook the meatballs for 1 1/2 hours.
  9. 9
    While the meatballs cook, prepare the browned flour if not already done (cook flour in fat until golden brown).
  10. 10
    After 1 1/2 hours, ensure the broth is simmering.
  11. 11
    Gradually sprinkle the browned flour into the simmering broth while stirring constantly to thicken the liquid and prevent lumps.
  12. 12
    Continue to simmer for another 5-10 minutes until the sauce is smooth and thickened.
  13. 13
    Serve hot, or allow to cool completely. The broth will jell when refrigerated, keeping well for several days.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 676.6kcal
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 11.5g58%
Cholesterol 181.8mg61%
Sodium 5019.3mg210%
Total Carbohydrate 26.3g9%
Dietary Fiber 1.8g8%
Sugars 1.4g
Protein 64.8g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: meatball, stew, pork, ragout, spiced, cinnamon, nutmeg, cloves, comfort food, homemade, hearty, traditional, slow cooked, broth, dinner, protein, flour, onion, international, main course
Read it online: https://www.chefs-mate.com/recipe/meat-ball-stew/