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Meatballs & Pork Hocks Stew

4 hours 30 minutes Cook time 1 hour Prep time 8 to 10 servings





On the stove

  1. Prepare the pork hocks. In a large pot over medium-high heat, melt half the butter and brown hocks on each side. Season with salt and pepper. Set hocks aside on a plate.
  2. In the same pot, melt remaining butter and sauté onion. Add garlic, juniper berries, bay leaf and cinnamon. Put the hocks back in the pot and cover with water to at least 5 cm (2 in.) above the hocks. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 4 hours or until tender.
  3. Remove hocks from pot and set aside on a plate. Let cool. Remove rind and debone meat. Discard rind and set meat aside in the fridge. Strain broth and set aside to make sauce. Keeping the juice from the hocks is what gives the stew its full flavour. If you want to skip a step, you can use vegetable broth instead.
  4. Prepare the meatballs. In a large bowl, combine all ingredients except butter using your hands. Season with salt and pepper.
  5. With your hands, shape into meatballs the size you like and set aside on a pan.
  6. In a large skillet over medium-high heat, melt half the butter and brown half the meatballs at a time on all sides for 3 to 4 minutes. Set aside on the pan and repeat process with remaining butter and meatballs.
  7. Prepare the sauce. In a large pot set over medium-high heat, melt butter and brown carrots, celery, onion and garlic for 2 to 3 minutes. Season with salt and pepper. Add remaining ingredients and bring to a boil while stirring.
  8. Add reserved hocks and meatballs to pot with sauce. Bring to a boil again and simmer over medium-low heat for approximately 25 minutes. Season to taste.

Nutritional value (per serving)

  • 760 calories
  • 50 g of protein
  • 47 g of fat
  • 28 g of carbohydrates
  • 2 g of fibre
  • 11 g of sugar
  • 625 mg of sodium
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