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Catholic Recipe: Pork Balls in Gravy


  • 1 small onion, chopped
  • 1 tablespoon bacon drippings
  • 2 pounds lean pork, ground
  • 1 stalk celery, chopped
  • salt, pepper
  • seasoned flour
  • 4 cups boiling meat stock
  • 2 tablespoons browned flour
  • Details

  • Serves: 6
  • Prep Time: 1 1/2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: French Canada

Also Called: Ragout de Boulettes


Sauté onion in bacon fat 5 minutes. Remove from heat. Mix thoroughly pork, celery, seasonings. Shape into 1/2-inch balls. Roll in seasoned flour. Drop into casserole containing boiling meat stock. Simmer 1 hour. Make roux of 2 tablespoons browned flour with 1 cup stock from meat balls; stir until smooth. Add to casserole and stir until thickened slightly. Serve immediately. Yield, 6 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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