French Canadian Interview Project

pork meatballs'Boulettes-Au Pore'-Cuisiniere (Pork meatballs)


  • 2 lbs. ground pork
  • salt, pepper, parsley

Form into balls and roll in flour - fry in lard (use shortening of choice) until browned; then add water with salt & pepper; 6 cloves or more - allow to cook ¾ - 1 hour on low heat (a glass of wine in liquid if desired)

NOTE: Suggest at least ½ tsp. ground cloves