Ragoût de Boulettes et Pattes (Stewed Meatballs and Pork Trotter Gravy)

Serve this hearty, comforting French Canadian braise as the centerpiece of a celebratory winter feast.

Published on December 16, 2025

This hearty stew of meatballs and pork trotter gravy, usually served with plain boiled or mashed potatoes, is a staple on réveillon tables across Quebec. The recipe makes use of épices mélangées, or mixed spices, a traditional Quebecois blend that infuses many of the province’s traditional dishes with their signature flavor. You can add leftover épices mélangées to stews, sprinkle them on roasted vegetables, or use them to season poultry or pork. —Chantal Martineau

Featured in “In Montreal and New Orleans, A French Holiday Celebration Endures” by Chantal Martineau and Kayla Stewart in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Serves
6–8
Time
4 hours 30 minutes, plus chilling

Michael Abril

Ingredients

For the gravy:

6 lb. pigs’ trotters (about 4)
3 Tbsp. finely chopped parsley leaves, plus more for garnish
2 bay leaves
1 large carrot, coarsely chopped
1 celery stalk, coarsely chopped
1 large onion, peeled and quartered

For the épices mélangées:

2 Tbsp. dried summer savory
1 Tbsp. dried sage
1 Tbsp. dried thyme
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. finely grated nutmeg

For the meatballs:

3 cups all-purpose flour
2 lb. ground pork
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 medium onion, finely chopped
Boiled or mashed potatoes, for serving

ADVERTISEMENTAD

Instructions

Step 1

Make the gravy: To a large pot, add the trotters, parsley, bay leaves, carrot, celery, onion, and enough cold water to cover. Bring to a boil, then turn the heat to medium-low and simmer until the cartilage is soft and the meat is nearly falling off the bone, 2–3 hours.

Step 2

Remove from the heat, then set a fine-mesh strainer over a large bowl and strain the broth, reserving the trotters and broth. Discard the remaining solids. Cover the broth and refrigerate until chilled. Pull off and reserve any bits of meat from the trotters and discard the bones, skin, and cartilage. Cover the meat and refrigerate.

Step 3

Meanwhile, make the épices mélangées: In a small bowl, stir together the savory, sage, thyme, cinnamon, cloves, and nutmeg and set aside.

Step 4

Make the meatballs: Position a rack in the center of the oven and preheat to 400°F. Onto a parchment-lined baking sheet, spread the flour. Bake, stirring every 5 minutes, until the flour is copper brown and smells faintly toasty, 20–25 minutes. Set aside.

Step 5

To a medium bowl, add the ground pork, salt, black pepper, onion, and 1 teaspoon of the reserved épices (save the rest in an airtight container for another use). Use your hands to mix well, then roll into 1½–2-tablespoon balls. Roll the balls in the toasted flour and transfer to a baking sheet. Set the remaining toasted flour aside.

Step 6

Using a spoon, skim the fat from the chilled broth and discard, then pour the broth into a large pot and bring to a boil. Add the meatballs, turn the heat to medium-low, and simmer until the broth is thickened slightly and the meatballs are fully cooked, about 2 hours. Using a slotted spoon, transfer the meatballs to a plate and set aside.

Step 7

Whisking continuously, sift ½ cup of the remaining browned flour 1 tablespoon at a time into the cooking liquid. Bring to a boil, then lower the heat to simmer and cook until the gravy thickens, about 10 minutes. Stir in the meatballs along with any accumulated juices and the reserved trotter meat. Top with parsley and serve hot, with boiled or mashed potatoes on the side.

Make the gravy: To a large pot, add the trotters, parsley, bay leaves, carrot, celery, onion, and enough cold water to cover. Bring to a boil, then turn the heat to medium-low and simmer until the cartilage is soft and the meat is nearly falling off the bone, 2–3 hours.
Remove from the heat, then set a fine-mesh strainer over a large bowl and strain the broth, reserving the trotters and broth. Discard the remaining solids. Cover the broth and refrigerate until chilled. Pull off and reserve any bits of meat from the trotters and discard the bones, skin, and cartilage. Cover the meat and refrigerate.
Meanwhile, make the épices mélangées: In a small bowl, stir together the savory, sage, thyme, cinnamon, cloves, and nutmeg and set aside.
Make the meatballs: Position a rack in the center of the oven and preheat to 400°F. Onto a parchment-lined baking sheet, spread the flour. Bake, stirring every 5 minutes, until the flour is copper brown and smells faintly toasty, 20–25 minutes. Set aside.
To a medium bowl, add the ground pork, salt, black pepper, onion, and 1 teaspoon of the reserved épices (save the rest in an airtight container for another use). Use your hands to mix well, then roll into 1½–2-tablespoon balls. Roll the balls in the toasted flour and transfer to a baking sheet. Set the remaining toasted flour aside.
Using a spoon, skim the fat from the chilled broth and discard, then pour the broth into a large pot and bring to a boil. Add the meatballs, turn the heat to medium-low, and simmer until the broth is thickened slightly and the meatballs are fully cooked, about 2 hours. Using a slotted spoon, transfer the meatballs to a plate and set aside.
Whisking continuously, sift ½ cup of the remaining browned flour 1 tablespoon at a time into the cooking liquid. Bring to a boil, then lower the heat to simmer and cook until the gravy thickens, about 10 minutes. Stir in the meatballs along with any accumulated juices and the reserved trotter meat. Top with parsley and serve hot, with boiled or mashed potatoes on the side.

Recipes