Meatball Stew
Meatball Stew
Ingredients
- 1 piece 2 lbs (1 kg) boneless pork, in the leg or shoulder, fat removed
- 2 tablespoons (30 ml) olive oil
- 5 cups (1.25 litres) chicken broth, approximately
- 3 onions, peeled and halved
- 3 carrots, cut into chunks
- 3 stalks celery, cut into chunks
- 1 tablespoon (15 ml) peppercorns
- 2 bay leaves
- 4 cloves
- Salt and pepper
- 3/4 cup (180 ml) unbleached all-purpose flour
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 teaspoon (1 ml) ground cloves
- 1 cup (250 ml) cold water
- 1 1/2 lb (675 g) lean ground pork
- 1/3 cup (75 ml) breadcrumbs
- 2 green onions, finely chopped
- 1 egg
- 3 tablespoons (45 ml) milk
- 1 teaspoon (5 ml) dry mustard
- 1/4 teaspoon (1 ml) ground nutmeg
Instructions
- In a large pot, brown the pork in the oil. Season with salt and pepper. Add the remaining ingredients. Add broth, if needed, to cover. Bring to a boil. Cover and simmer gently for 2 hours and 30 minutes to 3 hours, depending on the cut of meat, until the meat is fork-tender. Strain the broth through a sieve and return to the pot. You'll need 1.5 litres (6 cups) of liquid. If necessary, add chicken broth. Set aside. Discard the vegetables.
- Break the meat into large pieces. Refrigerate if necessary.
Meatball Stew