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French-Canadian Meatball Stew




Source of Recipe


recipe ross


List of Ingredients




3/4 cup all-purpose flour
2 tbsp. butter or margarine
1 large onion, minced
1 tsp. each ground cinnamon, ground nutmeg ground cloves
2 lb. ground pork
2 tbsp. dried parsley
1 egg
1/2 cup dry bread crumbs
6 cups reduced-sodium chicken broth
1 bay leaf
1/4 cup cold water
to taste salt, ground black pepper
4 potatoes, peeled, cubed


Recipe



Heat oven to 425ºF (215ºC). Spread flour out in a thin, even layer on a baking sheet. Roast flour until medium brown in color, 10 - 15 minutes; stir often and watch carefully to avoid burning. Remove flour from baking sheet immediately once desired color has been reached; set aside in a shallow bowl to cool. Melt butter in a large, heavy pot over medium heat; cook and stir onion until translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix cinnamon, nutmeg and cloves; stir spice mix into onion. Place ground pork, parsley, egg and bread crumbs into bowl; mix to combine thoroughly. Form meat mixture into 1" meatballs; roll each meatball in roasted flour. Reserve unused flour. Pour chicken broth into pot, bring to a boil over medium heat and carefully drop in meatballs, a few at a time, stirring to keep from sticking to bottom. Add bay leaf. Simmer meatballs 20 minutes; mix in potatoes, simmer until potatoes are tender and broth has reduced, an additional 20 minutes. Transfer 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 flour mixture into simmering broth to thicken. Bring gravy to a full boil and cook, stirring constantly, until gravy thickens, about 5 minutes. Return meatballs to stew and serve. Makes 8-10 servings.