Rootitoot Ragout De Boulettes
A traditional French Canadian pork meatball and gravy dish, spiced with cinnamon, ginger and cloves. It's delicious.
Ingredients
| 2 slices | white bread | |
| 0.25 cup | 60 ml | milk |
| 2 tbsp | 30 ml | butter |
| 0.75 cup | 180 ml | finely chopped onions |
| 2 lb | 905 g | ground pork |
| 2 tbsp | 30 ml | chopped parsley |
| 1 | egg yolk | |
| 2 tsp | 10 ml | salt |
| 0.5 tsp | 2.5 ml | pepper |
| 0.5 tsp | 2.5 ml | cinnamon |
| 0.25 tsp | 1.3 ml | clove |
| 0.25 tsp | 1.3 ml | ginger |
| 0.25 tsp | 1.3 ml | nutmeg |
| 1 tsp | 5 ml | ground mustard |
| 4 cup | 960 ml | beef or chicken broth |
| 5 tbsp | 75 ml | flour |
| 0.6667 cup | 160 ml | water |
| 2 tbsp | 30 ml | chopped parsley (to finish) |
Instructions
A traditional French Canadian pork meatball and gravy dish, spiced with cinnamon, ginger and cloves. It's delicious.
- Rip the bread into little chunks and pour the milk over them in a large bowl. Squish the bread into the milk so it's all wet. Set this aside.
- Press Saute and add 1 tablespoon of the butter and the onion. Saute until translucent, a couple of minutes. Transfer the onion to the bowl with the bread and milk. Add the ground pork, parsley, egg yolk and all the spices. Mix thoroughly and form into 1 1/2" balls.
- Add the other tablespoon butter to the pot and when it's sizzling, add the meatballs and brown well all around.
- Transfer the meatballs to a plate and add the broth to the pot. Deglaze by scraping any browned, stuck-on bits off the bottom. Add the meatballs.
- Close the lid and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 10 minutes. While it's cooking, brown the flour. Browning the flour is what sets this dish apart.
- Put your poor abandoned stove to work for this. Sprinkle the flour into a skillet over medium heat. Stir frequently until flour is an even caramel colour. Let this cool and then whisk it with the water to make a smooth paste.
- When the Instant Pot beeps that it's done, press Cancel and flip the valve to Venting for a quick release. When the pin drops, open the pot and press Saute.
- Pour about half the browned flour slurry into the meatballs, stirring gently and constantly. When it boils and thickens, add more slurry if you want a thicker gravy. Add the parsley, taste and adjust seasoning with salt and pepper, if needed.
This is irresistible served over egg noodles, but it's also good over mashed potatoes or rice.