Catholic Recipe: Pork Balls in Gravy
Also Called: Ragout de Boulettes
DIRECTIONS
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
