Meatball stew
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  • Comfort food
préparation
30minutes
cuisson
3 hours30 minutes
servings
6-8
type of dish
Main course
préparation
30minutes
cuisson
3 hours30 minutes
servings
6-8
type of dish
Main course
Meatball stew
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  • Comfort food
préparation
30minutes
cuisson
3 hours30 minutes
servings
6-8
type of dish
Main course
préparation
30minutes
cuisson
3 hours30 minutes
servings
6-8
type of dish
Main course
ingredient
  • Pork shanks
  • 15 ml olive oil
  • 900 g pork shanks
  • 1 L chicken broth
  • 2 onion(s) , coasely chopped
  • 2 bay leaf(-ves)
  • 3 cloves
  • 15 ml of thyme , dried
  • To taste, salt and pepper
  • Meatball stew
  • 450 g veal , grounded
  • 450 g beef , grounded
  • 1 onion(s) , finely chopped
  • 2 clove(s) garlic , minced
  • 15 ml dijon mustard
  • 125 ml breadcrumbs
  • 1 pinch cloves , grounded
  • 1 pinch of ground nutmeg
  • To taste, salt and pepper
  • 1 egg(s)
  • 175 ml flour
  • 1 L chicken broth
  • Pork shanks
  • 15 ml olive oil
  • 900 g pork shanks
  • 1 L chicken broth
  • 2 onion(s) , coasely chopped
  • 2 bay leaf(-ves)
  • 3 cloves
  • 15 ml of thyme , dried
  • To taste, salt and pepper
  • Meatball stew
  • 450 g veal , grounded
  • 450 g beef , grounded
  • 1 onion(s) , finely chopped
  • 2 clove(s) garlic , minced
  • 15 ml dijon mustard
  • 125 ml breadcrumbs
  • 1 pinch cloves , grounded
  • 1 pinch of ground nutmeg
  • To taste, salt and pepper
  • 1 egg(s)
  • 175 ml flour
  • 1 L chicken broth
prep time
Pork shanks
  1. Heat oil in a saucepan and brown pork shanks on all sides. Add remaining ingredients; season to taste, and bring to a boil. Simmer gently for about 3 hours, or until meat easily pulls from bone with a fork.
  2. Pull pork into shreds and reserve.
Meatball stew
  1. Mix ground veal and beef in a bowl. Add onion, garlic, mustard, breadcrumbs, seasoning, and egg. Shape into meatballs and reserve.
  2. Cook flour in a skillet over medium-high heat or on a baking sheet in a 200°C (400°F) oven, stirring until lightly browned. Watch closely so as not to overcook it.
  3. Bring chicken bouillon to a boil in a large saucepan. Whisk in browned flour to incorporate, and then add reserved meatballs and shredded pork. Reduce heat to medium and continue cooking for 30 minutes.
  4. Serve with fresh bread, white and yellow potatoes, and beets.