French Canadian Meatball Stew recipe
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Ingredients
- ¾ cup all-purpose flour 2 tablespoons butter 1 large onion, minced 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves 2 pounds ground pork 2 tablespoons dried parsley 1 egg ½ cup dry bread crumbs 6 cups reduced sodium chicken broth 1 bay leaf ¼ cup cold water salt and ground black pepper to taste 4 potatoes, peeled and cubed
Nutrition Info
- 445.3 caloriescarbohydrate: 35.6 gcholesterol: 107.5 mgfat: 20.9 gfiber: 3.7 gprotein: 27.9 gsaturatedFat: 8.6 gservingSize: -sodium: 230.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions French Canadian Meatball Stew
Directions
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Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes, stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached, set aside in a shallow bowl to cool.
Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves, stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs, roll each meatball in the roasted flour. Reserve unused flour.
Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes, mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.