French Canadian Meatball Stew

This meatball fricassee is a popular meal in the homes of many French Canadians. It will leave your home smelling of warm spices and your belly full.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 445 Calories

Ingredients

• 1 egg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 2 tablespoons butter
• ¾ cup all-purpose flour
• 2 tablespoons dried parsley
• ¼ cup cold water
• ½ cup dry bread crumbs
• 1 large onion, minced
• 2 pounds ground pork
• 1 bay leaf
• salt and ground black pepper to taste
• 4 potatoes, peeled and cubed
• 6 cups reduced sodium chicken broth

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Season with salt and black pepper. Return meatballs to stew and serve.