2019-04-01 Taste and Travel International

SERVES 4

Boulettes

D'‡'‡ ̄€gƒW meatballs in gravy are a traditional
staple in French Canadian households.

Butter or Bacon
Grease 3 Tbs,
divided

Onion 1 small, finely
chopped

Garlic 1 clove,
minced

Ground Pork 500 g

Parsley finely

chopped, ½ cup

Allspice ¼ tsp

Cinnamon ¼ tsp

Dry Mustard ½ tsp

Ground Cloves

a pinch

Salt and Freshly

Ground Black

Pepper to taste

All-Purpose Flour

¼ cup

Beef Stock

2 cups, divided

1 HEAT 1 Tbs of butter or bacon grease in a Dutch oven or deep

skillet. Sauté the onions until softened and translucent. Add the

garlic and sauté for a half a minute more, until fragrant.

2 ADD the onions and garlic to the ground pork along with the

spices, parsley, salt and pepper. Mix well and form into 1” balls.

3 PLACE the meatballs in the Dutch oven or skillet. Pour over 1
cup of stock, bring to the boil then lower the heat. Cover the
pan and simmer for 45–60 minutes, until the meatballs are
cooked through. Alternatively, pressure cook for 8 minutes,
then quick release the pressure.

4 IN a small saucepan, heat the remaining butter or bacon grease.

Stir in the flour. Cook, stirring constantly, until the roux starts to

darken, about three minutes. Gradually whisk in the remaining

beef stock, stirring well to avoid lumps.

5 ADD the cooked meatballs and their liquid to the gravy and stir

to combine.

APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 61

C A N A D A

QUEBEC ROAD TRIP

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