meatball stew

Meatball and Pigs’ Feet Stew

onions,

olive oil

garlic bulb,

pork

tsp juniper berries

cloves

bay leaves

cinnamon

shallot,

garlic clove,

2.2 lb (1 kg) ground pork

(30 g) breadcrumbs

tbsp (15 ml) whole-grain mustard

carrot, thinly sliced

celery stalk, thinly sliced

garlic cloves, finely chopped

tbsp (30 ml) pork fat or olive oil

(1 litre) pork hocks cooking liquid

beef broth

(105 g) light toasted flour (see note)

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In a large saucepan over medium heat, brown the cut side of the onions in the oil for 5 minutes. Add the garlic, pork hocks and spices. Season with salt and pepper. Cover with water.

Bring to a boil. Skim and simmer over medium heat for 3 hours or until the meat is fork tender. Add water as needed so that the hocks are covered in liquid throughout cooking.

Using a slotted spoon, remove the hocks from the broth onto a large plate and let cool. Degrease the broth, reserving 2 tbsp (30 ml) of the pork fat and discarding the rest of the fat. Strain the broth through a sieve. Reserve at least 4 cups (1 litre) of broth for the sauce (see note).

Debone the meat, removing the fat and keeping the pieces of meat as intact as possible. Set aside.

Pork Hocks

Meanwhile, with the rack in the middle position,  preheat the oven to 400°F (200°C). Line two baking sheets with silicone mats or parchment paper.

In a small food processor, finely chop the shallot and garlic. Add the egg and pulse a few times. Transfer to a large bowl. Add the ground pork, breadcrumbs and mustard. Season with salt and pepper. Mix well with your hands.

Using a 1-tbsp (15 ml) ice cream scoop, divide the mixture into balls. Working with lightly oiled hands, shape each meatball. Spread the meatballs out on the baking sheets (you should have about 85 meatballs).

Bake one sheet at a time for 15 minutes or until the meatballs are cooked, stirring halfway through the cooking time. Set aside.

Meatballs

In a saucepan over medium heat, soften the carrot, celery and garlic in the reserved 2 tbsp (15 ml) of pork fat. Add the reserved pork hock cooking liquid and the beef broth. Bring to a boil and simmer for 5 minutes. Sift in the toasted flour while whisking constantly. Simmer for 5 minutes.

Strain the sauce through a sieve. Return to the saucepan. Add the reserved meatballs and pork hock meat. Cook for 10 minutes. Adjust the seasoning. Serve with steamed potatoes.

Sauce

Excellente recette, je la fais à chaque année et c’est devenu un classique pour la famille ❤️

Pourquoi ne pas nous dire la quantité de sel et poivre !? Cette recette prend des heures à faire et tout peut se jouer sur ce point. Désolant d’avoir ce manque de précision constamment dans les recettes et devoir se fier aux commentaires des visiteurs. Aussi, j’ai plus que doublé la recette (2.1 kg), et cela donne 110 boulettes (et non 2x85=170) en utilisant la petite cuillère à crème glacée (exactement 15 ml). Elles vont rapetisser à la cuisson et seront d’une petite mais bonne grosseur.

Bonjour Ricardo vient à mon secours, j’adore tes recettes, je ne fais jamais de ragoût car je ne suis pas capable de l’épaissit…. Mais la j’ ai mélangé la farine grillée dans environ 2 tasses de bouillon et ensuite ai tout mis cela dans le chaudron….  Résultat c est trop épais , que faire .  Aide moi s’il te plaît. Merci!

Quelle bonne recette! Ça fait quelques années que je fais cette recette au temps des fêtes! Quelle belle tradition! Merci Ricardo et votre équipe!

C’est bon, mais je n’ai pas l’impression que c’est du Ricardo. J’adore l’ail, mais effectivement, il y en a trop dans cette recette. Les boulettes sont par contre surprenantes. Elle sont très bonnes. Je trouve que cette recette demande beaucoup trop de temps par rapport au résultat. J’ai beaucoup aimé les bâtons de cannelle dans cette recette.

Bof pour la sauce 
, c’est meilleur la faire qu’avec le bouillon de patte , plus goût maison à mon avis.

C’est la 2e année que je fais cette recette et je l’adore!!

Bonjour!
Je refait cette recette (tel quel) à chaque année et c'est toujours gagnant!
Merci Ricardo! merci d'être là 
Jean François Delisle

Sel et poivre sont écrits dans la préparation par contre.

Très bonne recette. Attention si vous suivez les ingrédients à la lettre, il faut ajouter du sel et du poivre à chaque étape (Jarrets, boulettes et sauce) car nulle part c'est écrit.

This Delicious Hearty Meatball Stew is made with the perfect meatballs in a rich tomato sauce filled with potatoes, carrots &amp; spices. So good!

Hearty Italian Meatball Stew

milk ((62-122 grams))

bread (crust removed)

beef (80% lean) ((1/2 kilo))

eggs

parmesan cheese ((50 grams))

parsley

basil

oregano

salt (or

garlic (minced)

shallot onion

potatoes (cubed medium/large)

carrots

tomato puree (passata) ((500 grams))

water ((177 grams))

salt

black pepper pepper flakes

In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.

In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it).  Form into small balls ( a little smaller than the size of a golf ball).  In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. Remove to a clean plate.

In a large pot add the oil, garlic and chopped shallot (or small onion), cook on medium heat until transparent 1-2 minutes.  Then add the carrots, potatoes, tomato puree, water and spices, mix together, then add the meatballs, and gently stir to combine.

Bring to a boil, then lower the heat, place the lid on the pot but don&#039;t completely cover, continue to cook on low heat until thickened about 30 minutes, stirring occasionally. Sprinkle with chopped fresh parsley before serving. Enjoy! 

FOR THE MEATBALLS

Pretty good... BUT! Regret not looking at the comments first. My medium sized potatoes i guess are a lot bigger than yours, and I ended up with 3-4 cups of potatoe and had to add extra water and tomato to compensate.

the meatball stew is a winner! I have added it to my Sunday menu, in the rotation with pasta &amp; pasta fazool

I made this tonight and it was a hit! Really simple and tasty, great for a family. I used chicken stock instead of the water and cooked the meatballs in the pot, removed them but left the brown bits clinging to the bottom of the pan and deglazed with a bit of the chicken stock after frying off the onions and garlic. Delicious, thanks for a great recipe - and I'd definitely recommend a fresh crusty loaf for mopping up!

Meatball Stew is a hearty dinner made with pantry &amp; freezer items you likely already have on hand! Flavorful meatballs cooked with veggies in a beef broth base that&#039;s simple to make &amp; tastes delicious!

Meatball Stew

frozen homestyle meatballs

potatoes

celery (chopped)

onion (diced)

garlic

onion soup mix

10.5 oz cream of mushroom soup

tsp worcestershire sauce

peas

TBSP dried parsley

Prep: Start by preparing the vegetables. Peel and cut the potatoes into small chunks. The carrots, celery and onion should also be chopped into small chunks. If you are using fresh garlic, mince that as well.

Assemble: Place the meatballs, potatoes, carrots, celery, onion and garlic in a large saucepan or Dutch oven.

In a medium bowl, whisk together the onion soup mix, worcestershire sauce, beef broth and cream of mushroom soup; pour over meatball mixture.

Cook: Bring to boil. Reduce heat; cover and simmer for 25-30 minutes or until the vegetables are tender. Stir in peas and parsley; heat through for about 10 minutes. Serve and enjoy!

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Meatball and Pigs’ Feet Stew

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Top 3 meatball stew recipes from across the web

The most viewed meatball stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatball and Pigs’ Feet Stew

Hearty Italian Meatball Stew

Meatball Stew

The most viewed meatball stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine