Protein Swap | Québécois-Style Pork Meatball Ragout
with Nantes Carrots, Potatoes & Fresh Parsley
Cooking time
30 minutes
Servings
2/4
Calories
620 /serving
Hearty meaty dishes like this one are the backbone of Québec’s culinary heritage. After a long winter day, reward yourself with warm bowls of ragout, filled to the brim with comfort and sustenance. The stew’s centrepiece is ground pork meatballs, otherwise known as boulettes, browned to fork-tender. A flour-based seasoning blend thickens up the sauce nicely for coating bite-size carrots, potatoes and celery. Le bonus: it all comes together in one pan!
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- 300g Nantes carrots
- 1 Bunch of parsley
- 1 Celery stalk
- 1 Shallot (or onion)
- 30g Panko
- 12g Beef demi-glace
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Mustard, Wheat
You will need:
Large high-sided pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
6 g
Sodium
1440 mg
Total Carb
75 g
Sugars
12 g
Protein
34 g
Fibre
9 g
Preparation
Prepare the meatballs
Halve, peel and mince the shallot. In a large bowl, combine the pork, panko, ½ the shallot, ¼ of the spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Start the meatballs
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the meatballs and cook, partially covered, turning occasionally, 6 to 8 min., until browned and partially cooked. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Mise en place
Meanwhile, medium-dice the potatoes and carrots. Thinly slice the celery crosswise.
Start the ragout
In the reserved pan, heat a drizzle of oil and 2 tbsp butter (double for 4 portions) on medium-high. Add the potatoes, carrots, celery and remaining shallot. Sauté, scraping up any browned bits, 3 to 4 min., until just beginning to soften. Add the remaining spices and sauté, 30 sec. to 1 min., until fragrant. Add the demi-glace, 2 ½ cups water (double for 4 portions) and S&P. Cook, stirring occasionally, 10 to 12 min., until the vegetables are tender.
Finish the ragout & meatballs
Meanwhile, roughly chop the parsley leaves and stems. To the pan of ragout, return the meatballs*. Cook, stirring occasionally, 3 to 4 min., until cooked through. Add the parsley and S&P; stir well.
Plate your dish
Divide the ragout between your bowls. Garnish with freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
