This recipe is easy
On the stove
- In a large bowl, combine pork, onion, breadcrumbs, egg, nutmeg, clove, cinnamon and parsley. Season with salt and pepper.
- Using your hands, shape into meatballs using approximately 15 mL (1 tbsp.) of meat mixture for each.
- In a large saucepan set over medium-high heat, melt butter and brown meatballs for 5 minutes, turning over frequently. Add broth, cover and simmer over low heat for 30 minutes.
- In a small bowl, dilute flour in 60 mL (¼ cup) of water. To make toasted flour, simply toast unbleached all purpose flour in a cast iron skillet set over medium heat, stirring with a wooden spoon until flour turns a caramel colour. Sift before using. Add to stew and continue cooking while stirring until sauce thickens. Serve with boiled potatoes and beets sautéed in some butter.
Nutritional value (per serving)
- 351 calories
- 29 g proteins
- 21 g fat
- 12 g carbohydrates
- 1 g fibre
- 1 g sugar
- 720 mg sodium