French Canadian Meatball Stew Recipes

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FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)



French Canadian Ragoût de Boulettes (Meatball Stew) image

The French Canadian Ragoût de Boulettes or Meatball Stew Recipe is a French Canadian traditional meal that you definitely have to make for Christmas!

Provided by Lyne

Categories     Recipes

Time 2h15m

Number Of Ingredients 16

1 lbs ground pork
1/2 lbs ground beef
1/4 lbs salted pork
1 small onion (minced)
2 tbs parsley
1/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp pepper
1/4 tsp dry mustard
2 slices white bread (cut in cubes)
1/2 cup milk
3 tbs vegetable oil
2 cups lukewarm water
8 tbs browned flour (a sand colour- if you leave it longer to cook, it will give you a darker gravy)
1 cup lukewarm water

Steps:

  • 1. Grind all three meats together in a food processor.
  • 2. Place meat into a big bowl.
  • 3. Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
  • 4. In a small bowl, put the bread and milk together.
  • 5. Blend together well with a spoon or your hands.
  • 6. Add the bread mixture to the meat mixture.
  • 7. Mix well with a spoon or your hands.
  • 8. Shape and roll mixture into meatballs.
  • 9. Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
  • 10. Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
  • 11. Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
  • 12. In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it's mixed.
  • 13. Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary.
  • Enjoy!

Nutrition Facts : Calories 142 kcal, Carbohydrate 6 g, Protein 6 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 23 mg, Sodium 58 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g, ServingSize 1 serving

CANADIAN MEATBALLS



Canadian Meatballs image

Whenever we have a brunch at school, I always make these meatballs, and everyone looks forward to sampling them. They make about 5 dozen so they are ideal for potlucks. -Terry Skibiski, Barrington, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 13

2 large eggs, lightly beaten
1/2 cup evaporated milk
1 cup dry bread crumbs
1 cup shredded cheddar cheese
2/3 cup finely chopped onion
1 pound bulk pork sausage
1 pound bulk spicy pork sausage
MAPLE SAUCE:
2 tablespoons cornstarch
1 cup chili sauce
1 cup maple syrup
2 tablespoons Worcestershire sauce
2 teaspoons maple flavoring

Steps:

  • In a large bowl, combine the eggs, milk, bread crumbs, cheese and onion. Crumble sausages over mixture and mix well. With wet hands, shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°. Drain onto paper towels., Meanwhile, in a large skillet, whisk the sauce ingredients until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add meatballs; stir to coat.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

FRENCH CANADIAN MEATBALL STEW



French Canadian Meatball Stew image

This meatball fricassee is a popular meal in the homes of many French Canadians. It will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories     Pork Stew

Time 1h30m

Yield 8

Number Of Ingredients 15

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  • Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  • Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  • Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
  • Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
  • Season with salt and black pepper. Return meatballs to stew and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

RAGOUT DE BOULETTES CANADIAN MEATBALLS



Ragout De Boulettes Canadian Meatballs image

This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice

Provided by Dienia B.

Categories     Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, finely chopped
1 tablespoon bacon grease
2 lbs ground pork
1 cup celery, diced
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
3 tablespoons flour

Steps:

  • Brown finely chopped onion in bacon grease.
  • Add to ground pork along with celery, allspice, cinnamon, and cloves.
  • Shape into balls about 1-1/2 inches in diameter.
  • Roll in seasoned flour (flour, salt, and pepper combined).
  • Drop meatballs into boiling beef broth.
  • Reduce temperature; simmer for 1 hour.
  • Thicken remaining stock with browned flour; season to taste.
  • NOTES FOR THE COOK:.
  • You may make beef stock or use boullion cubes and water.
  • Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

PATTE DE COCHON (FRENCH CANADIAN PORK HOCK STEW)



Patte De Cochon (French Canadian Pork Hock Stew) image

This is a tradional French Canadian dish. Every "Quebeqois" knows what this is. It is basicly a poor mans dish. Farmers found use for every part of the animals they farmed. This recipe uses the pork hocks. This was served at least once a week at my grandparents house.

Provided by queenbeatrice

Categories     Stew

Time 35m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 13

4 pork hocks
1 lb ground pork or 1 lb beef
1 onion
1 teaspoon onion salt
1 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 cup dehydrated onion chips
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
flour, for coating
3/4 cup flour, for sauce

Steps:

  • (For Broth).
  • Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
  • Remove hocks, cool and take meat off bones. Strain the broth and reserve.
  • (For Meat Balls).
  • Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
  • Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.

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