Do you like Meatballs ?

I do. I can tell ya’ why too.

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1. They’re yummy
2. They’re easy to make
3. They can feed a crowd
4. They can get saucy…they pair perfectly with Sauces and Gravies
5. They’re pretty good on their own too
6. They’ve got great texture
7. They can be eaten any time of day, served as a main, appetizer or snack.
8. All roads lead to point 1

The truth is Meatballs are very versatile and some version of them can be found in most cultures, it’s quite easy to see why too! I’d like to share my recipe for Meatballs in Gravy which is influenced by the French Canadian Ragoût de Boulettes.

Many years ago I had the pleasure of eating Meatballs in Gravy made by Sophie. Sophie was the cook at an event I attended in Montreal. What was this event and why was I there? I honestly can’t remember but I can remember Sophie’s Meatballs. She made them the very same way her Quebecois Grandma made them, using her family’s cherished Ragoût de Boulettes Recipe and …it was truly a good thing. If the Boulettes a’int broke…

I also remember trekking through the cobblestone streets of Old Montréal (wearing very inappropriate shoes), eating hot bagels and over indulging in Montreal Smoked Meat but then again… I do this every time I visit this city.

Did I ever tell you about the first time I ate at the renowned Beaver Club? Well…it was on this very same trip that I dined at this très gourmandise establishment and sampled Sophie’s très bon Boulettes (not on the same day of course).

The stark contrast between these two meals: an eloquent epicurean feast at a prestigious restaurant, and comfort cuisine based on family tradition. These two food experiences couldn’t be more different, yet both were equally magical! These two experiences are equally significant in my food recollections and both have shaped my expectations of what a good meal should be. This was at a time pre social media, pre google recommendations, pre “foodie” era, pre “best I ever had” reviews. A time of great significance when good really meant good, and an experience was truly an experience.

So I’ve reminisced a bit… food memories are the best aren’t they? I’ve given you a little food context and I think it’s time to get down to it….Lets make Meatballs!

What’s the best meat for Meatballs?

Meatballs can be made with your choice of minced meat: Beef, Pork, Veal, Lamb, Chicken or Turkey. One type of meat or a combination of meats can be used. A popular meatball combination is beef, pork and veal. The fat in the meat helps to flavour as well as contribute to a juicier meatball so avoid using lean or extra lean meats. 70% meat, 30% fat content is commonly suggested as an ideal meatball ratio.

The function of Breadcrumbs in Meatballs

Adding breadcrumbs to meatballs enhances the texture. Meatballs with breadcrumbs are softer, and far less dense than those made without. Breadcrumbs soak up some of the meatball’s juices (as it’s being cooked) trapping it inside and yielding a juicier meatball. One step I never ever skip when making meatballs: Soaking the Breadcrumbs in Milk before adding it to the minced meat.

This milk and breadcrumb mixture known as a Panade interrupts the contracting process that happens when meat cooks. The starches from the mixture bond to the protein in the meat preventing it from contracting, toughening up and pushing out its juices. Think about what happens to an All Meat Burger when cooked – it shrinks and it looses juiciness the longer its exposed to heat. Starches expand, protein contracts. Meatballs without a Panade will always be tougher, bouncier and drier than meatballs made with it.

How to get the Best Meatballs Ever

To get the best tasting meatballs think “S” – Season, Sear and Sauce.

Season: You can go as simple as my Basic Meatball Recipe, with onions, garlic, parsley, smoked paprika, nutmeg and mustard powder or be elaborate and add variety of spices: cumin, chili, thyme you can even add cheese, totally up to you. Whatever you choose, always remember to sufficiently salt and pepper your meatballs. Never underestimate the power of salt.

Sear: There’s a whole chemical process that happens when meat is seared/ browned. That process brings out the flavour, the texture and the colour of the meat. I’ve made many a meatball, searing some and cooking others directly in sauce. Both are delicious but…there’s something a little extra special about the seared ones. When attempting to make the best meatballs ever, don’t skip the searing step, its definitely worth it.

Sauce: When you’ve got a great Meatball, you don’t necessarily need any sauce but when you do sauce, it’s important that it compliment and not overwhelm the meatballs. Tomato based sauces are very popular, there’s even yoghurt sauces and rich delicious gravies.

Meatball Gravy

My meatball gravy recipe is super simple and has just a handful of ingredients: beef stock, onion, nutmeg and toasted flour.

Why and How to Toast Flour?

Toasting/Cooking flour does two things: enhances the colour of the product it’s being used in and, adds a deeper more complex flavour profile to the dish. Think about the difference between raw and toasted nuts and you’ll understand the difference toasting makes. Toasting flour is pretty simple to do, just add plain flour to a pan, and cook on medium heat for about 6-10 mins or until the desired effect. For my gravy recipe it takes about 7 mins to get a golden light brown colour. Always remember to constantly stir or whisk the flour as it’s cooking to avoid uneven toasting or burning.

So you don’t have to be in Canada to enjoy a hearty bowl of Ragoût de Boulettes. You can enjoy Meatballs in Gravy anywhere and anytime you want. We’ve covered the basics on how to get amazing meatballs and great gravy to go with them so your biggest challenge is figuring out what you’d want to serve them with. Noodles, Dumplings, Rice, Potatoes, or as is…it’s totally up to you. However you enjoy them they’ll be très délicieux!

Au revoir, à bientôt!