Oven Meatball Stew with Winter Vegetables
Refresh this holiday classic by swapping cloves and nutmeg for herbs in pork meatballs and adding unique garnishes like garlic chips and garlic-infused sour cream, served with root vegetables for a new kind of winter feast.
Ingredients
- 3/4 cup (95 g) breadcrumbs
- 1 egg
- 3/4 cup (180 ml) milk
- 2 shallots, chopped
- 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
- 1 tbsp rosemary leaves, finely chopped
- 1 tsp salt
- 2.2 lb (1 kg) lean ground pork
- 2 cups (500 ml) beef broth
- 1/4 cup (35 g) toasted flour
- 3 carrots, peeled and cut into rounds 1/2 inch (1 cm) thick
- 3 parsnips, peeled and cut into rounds 1/2 inch (1 cm) thick
- 2 small red onions, cut into thin wedges
- 2 garlic cloves, chopped
- 1 small rutabaga, peeled and cut into large dice
- 1 tbsp (15 ml) olive oil
- 3 garlic cloves, thinly sliced
- 3 tbsp (45 ml) olive oil
- 1/2 cup (125 ml) sour cream
Instructions
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a large bowl, combine the breadcrumbs, egg, milk, shallots, herbs and salt. Let sit for 5 minutes. Add the meat and mix well. Season generously with pepper.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the mixture into meatballs. Finish rolling the meatballs with lightly oiled hands. Place the meatballs in a 13 x 9-inch (33 x 23 cm) baking dish. Set aside.
- In a large measuring cup or bowl, combine the broth and flour. Season with salt and pepper. Set side.
Refresh this holiday classic by swapping cloves and nutmeg for herbs in pork meatballs and adding unique garnishes like garlic chips and garlic-infused sour cream, served with root vegetables for a new kind of winter feast.