Ragoût De Boulettes Spicy Meatballs Food

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

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.

RAGOUT DE BOULETTES

Steps:

• Cube the bread very finely and soak in milk for 5 minutes.
• In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
• Transfer to a large bowl.
• Add the pork, bread mixture, parsley and spices.
• Mix thoroughly and form into 2-inch meatballs.
• In the skillet, melt the remaining butter over medium heat.
• Brown the meatballs, one layer at a time, on all sides.
• Place in a large roaster and set aside.
• Pour off the fat.
• Pour 1 cup of the stock into the skillet.
• Heat, scraping up the browned bits from the bottom of the pan.
• Pour over the meatballs, then pour in the remaining stock.
• Bake, partially covered, for 1-1/4 hours at 350 degrees F.
• Taste and adjust the seasoning.
• In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
• Blend the flour with the cold water until smooth.
• Place the roaster over medium heat and bring to a boil.
• Gradually pour in the flour mixture and stir constantly and cook until thickened.
• Let simmer for 10 minutes.
• Sprinkle generously with parsley.

RAGOUT DE BOULETTES CANADIAN MEATBALLS

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.

HONEY GARLIC MEATBALLS

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.

FRUIT KETCHUP

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.