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    Home / Dinner / Ragoût de Boulettes

    Ragoût de Boulettes

    Ragout de Boulettes recipe: tender pork meatballs simmered in a dark, rich, flour-thickened gravy – the soul of every traditional Quebec holiday feast.

    ⏱ 15 minPrep time
    🔥 30 minCook time
    🍽 4Servings
    🏷 DinnerCategory
    ☆☆☆☆☆No ratings yet
    Ragoût de boulettes, pork meatballs in glossy mahogany gravy over mashed potatoes

    Ragoût de boulettes has been bubbling on Quebec stoves since the early days of New France, when cooks discovered that browning flour before stirring it into broth made a gravy so dark and rich it became the dish’s signature. For generations it anchored the Christmas Eve réveillon, often joined by pattes de cochon for those who wanted the full treatment.

    What makes it great is that glossy, almost mahogany gravy — deeply savory with allspice and a hint of clove — hugging tender, juicy pork meatballs. It’s a dish that asks for patience and gives back a bowlful of pure holiday comfort, especially with mashed potatoes underneath to catch every last drop.

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    Step by stepInstructions

    1. Mix the ground pork with the bread crumbs, onion, egg, allspice, cinnamon, cloves, salt, and pepper until just combined, then roll into 1 1/2-inch meatballs.
    2. Brown the meatballs in batches in a large Dutch oven over medium-high heat until well colored on all sides; set them aside.
    3. For the gravy, melt the butter in the same pot, whisk in the toasted flour, and cook, stirring, until the roux is dark brown and smells nutty.
    4. Slowly whisk in the beef broth, scraping up any browned bits, and bring to a simmer until the gravy thickens.
    5. Return the meatballs to the pot, cover, and simmer gently over low heat for 45 minutes to 1 hour, until the meatballs are tender and the gravy is rich.
    6. Taste and adjust the seasoning, then serve hot over mashed potatoes or with crusty bread.

    💡 Chef tips & storage

    Toasting the flour in a dry skillet until it smells nutty and turns light brown gives the gravy its signature dark color and flavor — don't skip it. The stew tastes even better made a day ahead. Serve over mashed potatoes or with crusty bread.

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    Recipe details

    Prep15 min
    Cook30 min
    Servings4
    CategoryDinner
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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