Ragoût De Boulettes Spicy Meatballs Recipes

RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)

Ragout de Pattes de Cochon (Pork Shank and Meatball Stew) image

Rich stew from a French recipe.

Provided by Paloma

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h27m

Yield 4

Number Of Ingredients 22

Ingredients

1 tablespoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
⅛ teaspoon garlic salt
2 pork shanks
2 tablespoons olive oil
water to cover
1 large onion, cut into chunks
1 stalk celery, coarsely chopped
1 ½ pounds ground pork
1 small onion, finely chopped
2 tablespoons chopped fresh parsley
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon mustard powder
¼ teaspoon salt
¼ teaspoon ground black pepper
⅔ cup toasted flour
2 tablespoons olive oil

Steps:

Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
Transfer pork shanks to a cutting board; shred pork.
Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

Nutrition Facts : Calories 632.2 calories, Carbohydrate 16.4 g, Cholesterol 148.4 mg, Fat 40.8 g, Fiber 3.6 g, Protein 48.8 g, SaturatedFat 11.6 g, Sodium 2193 mg, Sugar 2.9 g

HONEY GARLIC MEATBALLS

Honey Garlic Meatballs image

This meatball recipe from Canadian Living is very easy to make and can be made on a week night. The meatballs are tender and delicious and the honey garlic sauce is great served over egg noodles.

Provided by Irmgard

Categories Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 egg
1 small onion, grated
1/4 sweet red pepper, finely diced
1/4 cup dry breadcrumbs
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1/4 teaspoon ground black pepper
1 lb lean ground beef
1 cup beef stock
4 garlic cloves, minced
4 teaspoons honey
1 tablespoon all-purpose flour (Mix with a little of the beef stock prior to adding to the sauce)
1 dash hot pepper sauce

Steps:

In a bowl, whisk together the egg, onion, red pepper, bread crumbs, soy sauce, Worcestershire sauce and pepper, then mix in the beef.
Roll by rounded tablespoonfuls into balls and place on a greased rimmed baking sheet.
Bake in a 450 degree F oven until no longer pink inside, about 20 minutes.
Meanwhile, in a large skillet, whisk the beef stock, garlic, honey, diluted flour and hot pepper sauce.
Cook, whisking, over medium heat until thickened, 2 minutes.
Add the meatballs and any accumulated juices to the pan, stirring to coat.

Nutrition Facts : Calories 294.4, Fat 13.1, SaturatedFat 5.2, Cholesterol 120.2, Sodium 564.3, Carbohydrate 16, Fiber 0.9, Sugar 7.6, Protein 26.8

FRUIT KETCHUP

Fruit Ketchup image

This fruit ketchup goes very well with meat pies, pig's knuckles, and traditional Quebec meat ball stew (ragoût de boulettes). The taste is spicy, tart, sweet and fruity and is quite like chow chow.

Provided by Michel Lagace

Categories Apple

Time 2h

Yield 10 Mason Jars

Number Of Ingredients 11

Ingredients

7 1/2 lbs tomatoes, ripe
1 1/2 lbs apples (Lobo or Cortland)
1 1/2 lbs pears (Bartlett)
1 1/2 lbs peaches
1 1/2 lbs celery
1 1/2 lbs yellow onions
2 cups pickling vinegar
2 cups sugar
1 tablespoon kosher salt
1 tablespoon pickling spices, in a cheesecloth bag
1/2 teaspoon ground black pepper

Steps:

Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
Bring to a boil and simmer for an hour.
While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.

Nutrition Facts : Calories 370.3, Fat 1.3, SaturatedFat 0.2, Sodium 773.9, Carbohydrate 91.9, Fiber 11.8, Sugar 75.3, Protein 5.3

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