For a richer flavor, brown the meatballs in the pot before adding the broth. Feel free to add other vegetables like carrots or celery to the stew. If you don't have reduced sodium chicken broth, you can use regular chicken broth but be mindful of the salt content when seasoning. Adjust the spices to your preference. If you like a more pronounced spice flavor, add a pinch more cinnamon, nutmeg, or cloves.
French Canadian Meatball Stew
-
PREP TIME30 mins
-
COOK TIME1 hrs
-
TOTAL TIME1 hrs 30 mins
-
SERVING8 People
-
VIEWS48
Embark on a culinary journey to French Canada with this heartwarming meatball stew. A symphony of warm spices dances around tender meatballs and hearty potatoes in a rich, savory broth. This dish promises a comforting and aromatic experience, filling your kitchen with inviting scents and your belly with delicious memories.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate36 g
-
Cholesterol108 mg
-
Fiber4 g
-
Protein28 g
-
Saturated Fat9 g
-
Sodium230 mg
-
Sugar3 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
02
Step
13 mins
Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
03
Step
5 mins
Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
04
Step
40 mins
Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
05
Step
5 mins
Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
06
StepSeason with salt and black pepper. Return meatballs to stew and serve.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Brandt Paucek
May 18, 2025I added carrots and celery, and it was even more delicious! Thanks for the great recipe.
Cortez King
Apr 29, 2025The roasted flour trick really makes a difference. It gives the stew a wonderful depth of flavor.
Isidro Schulist
Apr 20, 2025This recipe is amazing! My family loved it, and it's become a regular in our dinner rotation.
Hilma Predovic
Apr 19, 2025Easy to follow instructions and a fantastic result. Highly recommend!
Hester Kshlerin
Feb 28, 2025I found it a little too sweet with the cinnamon and nutmeg, so I reduced the amounts slightly. Still delicious!
Tracey Runolfsdottir
Dec 8, 2024So comforting and flavorful! Perfect for a cold winter day.
Blake Frami
Nov 14, 2024This is exactly the kind of hearty stew I was looking for. Thank you!
Raymundo King
Nov 8, 2024My kids are picky eaters, but they devoured this. A total win!