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Meatball Stew

45 minutes Cook time 30 minutes Prep time 4 to 6 servings



On the stove

  1. In a large bowl, combine pork, onion, breadcrumbs, egg, nutmeg, clove, cinnamon and parsley. Season with salt and pepper.
  2. Using your hands, shape into meatballs using approximately 15 mL (1 tbsp.) of meat mixture for each.
  3. 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.
  4. 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 of protein
  • 21 g of fat
  • 12 g of carbohydrates
  • 1 g of fibre
  • 1 g of sugar
  • 720 mg of sodium
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