PORK MEATBALLS
Mighty meatballs get the super-food treatment with epic gravy and bread for dunking.
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Pork Meatball Bread
Time 1h15m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Pick the mint leaves and put half into a food processor, popping the rest into a cup of cold water for later.
- Drain the beans, roughly chop the pork fillet, and add both to the processor with 1 heaped teaspoon of mustard, the oats and a pinch of sea salt and black pepper.
- Blitz into a coarse mince (don't go too fine - keep it light and chunky in texture), then tip onto a board and roll into a long sausage. Chop into four equal pieces, divide each into five and, with wet hands, roll into twenty balls.
- To start your gravy, put 1 tablespoon of oil into a large high-sided roasting tray on a medium-high heat and add four of the balls, breaking them up with a wooden spoon.
- Peel and quarter the onions, break apart into petals and add to the tray, stirring regularly. Cut the apples into thin wedges, discarding the core, and stir them in, too.
- Cook it all for 5 minutes, then stir in the Worcestershire sauce and the remaining heaped teaspoon of mustard, followed by the flour.
- Stir for 2 minutes, then gradually stir in the stock, season and bring to the boil (it might seem like a lot of liquid, but it will reduce right down as it bakes).
- Plop in the remaining balls, spacing them out evenly, then transfer to the oven for 25 minutes, or until golden, shaking the tray halfway through. Warm the buns alongside for the last 5 minutes.
- Remove the tray from the oven and finely grate the Cheddar over the balls to melt. Drain and toss the remaining mint leaves with the watercress and/or rocket, and serve it all together, dunking the buns in the gravy as you tuck in.
Nutrition Facts : Calories 591 calories, Fat 15.7 g fat, SaturatedFat 4.4 g saturated fat, Protein 49.1 g protein, Carbohydrate 62.2 g carbohydrate, Sugar 15.6 g sugar, Sodium 1.5 g salt, Fiber 13 g fibre
CAJUN BEEF AND PORK BOULETTES WITH BROWN GRAVY
A well-seasoned beef and pork meatball, simmered in a roux-based gravy, usually include a little surprise of garlic, button mushroom or even an olive tucked up inside.
Provided by Deep South Dish
Categories Main Dish, Dinner
Time 4h15m
Number Of Ingredients 18
Steps:
- In a 4-quart stockpot, add the water and stir in the room temperature roux and bring to a boil. Start with 3/4 cup but add more roux if needed to achieve the desired thickness; boil for 5 minutes; reduce to medium.
- Combine all of the remaining ingredients, except for the garlic and red pepper flakes, and shape into 12 large balls.
- Insert a slice of the raw garlic into each meatball, pinch closed and roll the ball a bit more to tighten it.
- Put the raw meatballs in the sauce and once it returns to a bubble again, reduce the heat to a low to medium low simmer, and cook the meatballs for 1-1/2 to 2 hours.
- Sprinkle with a few dashes of dried crushed red pepper flakes and/or Cajun seasoning and serve over rice with some of the gravy.
- Add a side of steamed green beans or a nice garden salad to round it out.
BOULETTES
AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.
Provided by Elmotoo
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix meat and seasonings. Shape into 1 inch meatballs.
- Put enough water in saucepan that the meatballs will be covered. Bring to a boil.
- Add 1 meatball at a time so water does not stop boiling.
- Cook until liquid is reduced to about 1c - about 30 minutes.
- Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency.
- Serve over rice or noodles or by itself.
Nutrition Facts : Calories 242.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 77, Carbohydrate 9.2, Fiber 0.9, Sugar 1.2, Protein 23.9
RAGOUT DE BOULETTES (PORK MEATBALL STEW)
This is a French-Canadian family recipe which we prepare often during winter and in the run up to Christmas. You'll need buttered slices of bread handy, so you can dip it in the sauce.
Provided by pommepoire
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h26m
Yield 6
Number Of Ingredients 9
Steps:
- Place flour in a saucepan or small skillet. Heat over medium-high heat, whisking constantly until light brown, 6 to 7 minutes. Remove from heat.
- Mix pork, onion, cloves, ground cinnamon, mustard powder, salt, and pepper in a mixing bowl; shape in small meatballs. Sprinkle the meatballs with about half of the toasted flour.
- Melt butter in a saucepan; add meatballs and cook until browned. Stir in water; cover and let simmer for 1 hour.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 29.5 g, Fiber 0.5 g, Protein 27.7 g, SaturatedFat 12.9 g, Sodium 162.3 mg, Sugar 0.8 g
FRENCH CANADIAN RAGOûT DE BOULETTES (MEATBALL STEW)
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
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
RAGOUT DE BOULETTES
This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully and can be frozen. Note* Half recipe ingredients are in brackets ( ).
Provided by Elaine Douglas
Categories Pork
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
- 2. Fry the meat balls in a fat of your choice to brown them.
- 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
- 4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
- 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
- 6. Serve with mashed potatoes or noodles.
PORK BOULETTES
Steps:
- In a saute pan, brown the pork for about 3-4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3-4 minutes, or until the vegetables wilt. Add the pork and saut_ for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, Tabasco, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2-3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with the grated cheese, parsley and peppers. Yield: about 2 dozen Recipe By :ESSENCE OF EMERIL SHOW #EE2350 Posted to MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 13:21:29 -0500 From: Meg Antczak
Nutrition Facts : Calories 1584 calories, Fat 116.1837458007 g, Carbohydrate 94.9087599995987 g, Cholesterol 214.6591266 mg, Fiber 7.28210001042424 g, Protein 41.6498330138117 g, SaturatedFat 44.3324622594916 g, ServingSize 1 1 Serving (623g), Sodium 1580.57443179645 mg, Sugar 87.6266599891744 g, TransFat 7.33080729978486 g
PORK BOULETTES
Provided by Emeril Lagasse
Categories appetizer
Time 22m
Yield about 2 dozen
Number Of Ingredients 27
Steps:
- In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)
This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
Provided by Dreamer in Ontario
Categories Stew
Time 6h45m
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- STOCK:.
- The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
- Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
- In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
- Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
- At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
- Remove/skim the congealed fat.
- Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
- Remove meat from bone and set aside.
- Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
- Season with salt, pepper and allspice to taste.
- Add cooked pork meatballs and pork meat and heat thoroughly.
- MEAT BALLS:.
- Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
- Shape each square into a 1 inch meatball.
- Bake in 400F oven for 10 minutes.
- Add to Ragoût de pattes to complete cooking.
- Ragout is sometimes served with boiled or mashed potatoes.
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