Ragoût de Boulettes

Ingredients

* ¾ cup flour
* ¾ cup onion, chopped
* 1 Tablespoon olive oil
* 2 pounds ground pork (or combination of 1 pound ground pork and 1 pound ground beef or veal)
* ½ teaspoon cinnamon
* ½ teaspoon nutmeg
* ½ teaspoon ground cloves
* 1 teaspoon salt
* ¼ teaspoon pepper
* 3 cans beef broth (about 6 cups)

Procedure

1. Make browned flour: Measure the flourinto a large skillet and heat over low heat. Stir frequently until flour is slightly browned. Set aside.
2. Measure oil into a skillet and heat over medium-high heat. Add chopped onions and cook, stirring frequently, until onions are translucent.
3. In a large mixing bowl, combine cooked onions, ground meat, and seasonings. With very clean hands, combine meat and seasonings thoroughly.
4. Shape meat mixture into meatballs about 1½ inches in diameter.
5. Pour broth into a large saucepan and heat to boiling. Drop meatballs into boiling stock, lower heat, and simmer about 1½ hours. (Cover pan with the lid slightly offset to allow some steam to escape.)
6. Sprinkle in the browned flour, a little at a time, stirring with a wooden spoon, until gravy thickens.

Serves 8 to 10.