Protein Swap | Québécois-Style Pork Meatball Ragout
with Fresh Parsley
Cooking time
30 minutes
Servings
2/4
Calories
600 /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 with pork boulettes, bite-size Nantes carrots, potatoes and celery. Le bonus: it all comes together in one pan!
We will send you:
- 250g Canadian-raised lean ground pork
- 14g Parsley
- 450g Potatoes
- 1 Shallot (or onion)
- 1 Celery stalk
- 200g Nantes carrots
- 30g Panko
- 30ml Vegetable demi-glace
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Mustard • Wheat
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
22 g
Saturated Fat
6 g
Sodium
800 mg
Total Carb
72 g
Sugars
10 g
Protein
33 g
Fibre
8 g
Preparation
Prepare the meatballs
- Halve, peel and mince the shallot.
- In a large bowl, combine the beef, panko, ½ the shallot, ¼ of the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
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 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* and 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 black pepper. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
