Name: Meatball Stew
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 serving(s)
Ingredients: 1 piece 2 lbs (1 kg) boneless pork, in the leg or shoulder, fat removed; 2 tablespoons (30 ml) olive oil; 5 cups (1.25 litres) chicken broth, approximately; 3 onions, peeled and halved; 3 carrots, cut into chunks; 3 stalks celery, cut into chunks; 1 tablespoon (15 ml) peppercorns; 2 bay leaves; 4 cloves; Salt and pepper; 3/4 cup (180 ml) unbleached all-purpose flour; 1/4 teaspoon (1 ml) ground cinnamon; 1/4 teaspoon (1 ml) ground cloves; 1 cup (250 ml) cold water; 1 1/2 lb (675 g) lean ground pork; 1/3 cup (75 ml) breadcrumbs; 2 green onions, finely chopped; 1 egg; 3 tablespoons (45 ml) milk; 1 teaspoon (5 ml) dry mustard; 1/4 teaspoon (1 ml) ground nutmeg

Ingredients

Pork

1 piece 2 lbs (1 kg) boneless pork, in the leg or shoulder, fat removed
2 tablespoons (30 ml) olive oil
5 cups (1.25 litres) chicken broth, approximately
3 onions, peeled and halved  
3 carrots, cut into chunks  
3 stalks celery, cut into chunks
1 tablespoon (15 ml) peppercorns
2 bay leaves
4 cloves  
Salt and pepper

Meatball Stew

3/4 cup (180 ml) unbleached all-purpose flour
1/4 teaspoon (1 ml) ground cinnamon
1/4 teaspoon (1 ml) ground cloves
1 cup (250 ml) cold water
1 1/2 lb (675 g) lean ground pork
1/3 cup (75 ml) breadcrumbs
2 green onions, finely chopped  
1 egg  
3 tablespoons (45 ml) milk
1 teaspoon (5 ml) dry mustard
1/4 teaspoon (1 ml) ground nutmeg

Preparation

Pork

In a large pot, brown the pork in the oil. Season with salt and pepper. Add the remaining ingredients. Add broth, if needed, to cover. Bring to a boil. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, depending on the cut of meat, until the meat is fork-tender. Strain the broth through a sieve and return to the pot. You'll need 1.5 litres (6 cups) of liquid. If necessary, add chicken broth. Set aside. Discard the vegetables.
Break the meat into large pieces. Refrigerate if necessary.

Meatball stew

In a regular or cast iron skillet, toast 125 ml (1/2 cup) of flour over medium heat, stirring, until golden brown. Strain.
In a bowl, combine the toasted and raw flour with the cinnamon and cloves. Add the water and combine into a smooth paste. Add water, if needed. Whisk this mixture into the broth, and bring to a boil, stirring with a whisk. Adjust the seasoning.
In a bowl, combine the remaining ingredients. Season with salt and pepper.
With lightly oiled hands, shape each meatball with 15 ml (1 tablespoon) of the meat mixture. Place the meatballs in the simmering sauce. Simmer gently for about 15 minutes. Add the meat (see note) and cook for an additional 10 minutes. Adjust the seasoning.

Note from Ricardo

If you plan to make the recipe for Meatball Stew-Stuffed Turkey Roast, keep half a meatball stew recipe with the pork aside.

Meatball Stew

Categories

Ingredients

Pork

Meatball Stew

Preparation

Pork

Meatball stew

Note from Ricardo

Personal Note

To help you with this recipe

2-cup (0.5 litre) Measuring Cup