Ragoût de Boulettes

How to Cook Ragoût de Boulettes

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1. Tip the flour into a dry, heavy frying pan over medium heat. Stir constantly for 8 to 10 minutes, until it turns the colour of peanut butter and smells nutty. Tip it into a bowl and whisk in 250 ml of the stock until smooth.

   Mark done Start 8 min timer

2. Mix the pork, grated onion, breadcrumbs, egg, cinnamon, allspice, cloves, 1 tsp of the salt and the pepper in a bowl until well combined. Shape into 24 meatballs, each about the size of a golf ball.

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3. Heat the oil in a large, heavy pot over medium-high heat. Brown the meatballs in two batches, for 5 minutes each, turning them, then lift them onto a plate.

   Mark done Start 5 min timer

4. Add the chopped onion to the pot and cook for 5 minutes, scraping up the browned bits from the base. Stir in the garlic and cook for 1 minute.

   Mark done Start 5 min timer

5. Pour in the flour and stock mixture and the rest of the stock, stirring, and bring to the boil. Add the bay leaves and the remaining salt.

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6. Return the meatballs to the pot with the potatoes, cover and simmer gently for 40 minutes, stirring now and then, until the potatoes are tender and the gravy is thick and glossy.

   Mark done Start 40 min timer

7. Remove the bay leaves, taste and adjust the seasoning, and serve hot in bowls with crusty bread and pickled beetroot.

   Mark done

Things to Watch For

1. Stir the flour the whole time it toasts, over a steady medium heat. Pale flour tastes of paste, and flour that catches turns the gravy bitter.
2. Whisk the toasted flour into cold stock before it goes into the pot. Added dry to hot liquid, it forms lumps that will not break down.
3. Brown the meatballs properly before stewing. The crust holds them together in the gravy and adds to its colour and depth.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve It With

Crusty bread · Pickled beetroot · Dry red wine

Storing Leftovers

Keeps in the fridge for up to 4 days and is better on the second day. Reheat gently with a splash of water. Freezes for 3 months.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.