Ragoût de boulettes
| Place of origin | Québec |
|---|---|
| Main ingredients | Ground pork, eggs, breadcrumbs, onions |
| Ingredients generally used | Nutmeg, cloves, cinnamon, parsley, toasted flour |
| Variations | Beef/chicken broth, mustard, worcestershire sauce |
| Similar dishes | Ragoût de Pattes de Cochon (Pig's feet stew) |
Ragoût de boulettes (Meatball stew) is a traditional Québécois dish, commonly eaten during the holiday season in Québec.[1]
History
The origin of the stew is debated, however the first documented recipe comes from a Québécois cookbook from 1840, titled 'La Cuisinière canadienne'.[2] It lists the recipe for pig's feet stew (Ragoût de Pattes de Cochon), which meatballs were commonly added to, added with the spices from a common meatball stew, showing the history of these two dishes being served together.[3]
Ingredients
A traditional ragoût de boulettes contains ground pork to make the meatballs, breadcrumbs, eggs, onions, toasted flour, and various spices, such as cloves, parsley, and cinnamon.[4] Some recipes suggest adding worcestershire sauce,[5] ginger, or mustard, and most include either beef or chicken broth.[6]
References
- ^ Proulx, Lyne (2014-12-19). "French Canadian Ragoût de Boulettes Recipe (Meatball Stew)". Ottawa Mommy Club. Retrieved 2025-09-13.
- ^ Carolyne (2023-12-27). "Le ragoût de pattes". L'écho de Compton (in Canadian French). Retrieved 2025-09-13.
- ^ "Ragoût de pattes et de boulettes". lacuisinebleue.com. Retrieved 2025-09-13.
- ^ "Ragoût de boulettes". Le porc du Québec (in French). Retrieved 2025-09-13.
- ^ Québec, Coeliaque. "Ragoût de boulettes Coeliaque Québec". Coeliaque Québec (in Canadian French). Retrieved 2025-09-13.
- ^ Glo, Serge (2008-06-25). "Recette de ragoût de boulettes d'antan | Recettes du Québec". www.recettes.qc.ca. Retrieved 2025-09-13.