Ragout de Boulettes




Crumb or cube the bread very finely and soak in the milk for 5 minutes.

In a large skillet, melt 1 tbs butter and sauté the onions until translucent. In a large bowl, place the pork, bread and milk, parsley, seasonings and the onion.

Mix well with your hands, make balls around 5 cm diameter from the mix.

Melt the remaining butter in a large skillet and cook over medium heat the meatballs by batches until browned all sides.

Place the meatballs in a large saucepan.

Pour 1 cup of the stock into the skillet and heat scraping up browned bits from the bottom of the skillet, pour this and the remaining stock over the meatballs.

Simmer partially covered for 1 to 1 1/2 hours. Taste stock and adjust seasoning.

Sprinkle flour into a skillet over medium heat, stirring frequently until the flour becomes an even mid caramel colour, cool.

In a jar with tight fit lid, shake the flour with cold water to make a smooth creamy mix.

Pour this mixture slowly into simmering stock, stirring constantly to prevent lumps.

Simmer the stew for 10 minutes more, sprinkle with the parsley and serve.