Ragoût de boulettes

(Meatball Stew)

3/4 cup finely chopped onion
1 T. fat
2 pounds ground pork
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1/4 tsp. pepper
6 cups stock (pork bones or hocks)
3/4 cup browned flour*

Sauté onion in fat until transparent (about 5 minutes). Mix with pork and seasonings. Shape meat mixture in balls about 1 1/2 inches in diameter. Drop into boiling stock and simmer 1 1/2 hours. Gradually sprinkle in browned flour, stirring until smooth and thickened. Makes 6 servings. *To make browned flour: Spread a thin layer of flour in heavy pan and place over low heat or in oven (350° to 400° F). Stir occasionally until flour takes on an even tan color. Or you can find it at the supermarket.

From Food - à la canadienne. It's a spicy meatball dish which is very popular in Quebec.