- 3/4 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
- 1/2 cup dry bread crumbs
- 6 cups reduced sodium chicken broth
- 1 bay leaf
- 1/4 cup cold water
- salt and ground black pepper to taste
- 4 potatoes, peeled and cubed
- 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.
03/27/2018
recipepes.com
French Canadian Meatball Stew, recipe
PT15M
PT1H
5
455 calories
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