Pork Stew With Meatballs Recipes

FRENCH CANADIAN MEATBALL STEW

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
• Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
• Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
• Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
• Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

FAVORITE MEATBALL STEW

Steps:

• In a large bowl, combine the eggs, bread crumbs, cheese and pepper. Crumble beef, pork and veal over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink., Place the meatballs, potatoes, carrots, celery, onion and garlic in a Dutch oven. In a small bowl, combine soup mix and water; pour over meatball mixture. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in peas and parsley; heat through.

RAGOUT DE PATTES DE COCHON (PORK SHANK AND MEATBALL STEW)

Steps:

• Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks.
• Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours.
• Transfer pork shanks to a cutting board; shred pork.
• Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork.
• Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls.
• Pour toasted flour into a shallow dish. Roll meatballs in toasted flour.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side.
• Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.

SPEEDY MEATBALL STEW

Steps:

• Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
• Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.

SIMPLE MEATBALL STEW

Steps:

• In a bowl, combine egg, bread crumbs, chopped onion, salt, marjoram and thyme. Add beef; mix well. Shape into 48 meatballs. , In a Dutch oven, brown meatballs in oil; drain. Add broth, soup, potatoes, carrots and pearl onions; bring to a boil. Reduce heat; simmer until vegetables are tender, about 30 minutes. Sprinkle with parsley.

MEATBALL STEW

Steps:

• In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)

Steps:

• STOCK:.
• The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
• Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
• In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
• Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
• At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
• Remove/skim the congealed fat.
• Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
• Remove meat from bone and set aside.
• Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
• Season with salt, pepper and allspice to taste.
• Add cooked pork meatballs and pork meat and heat thoroughly.
• MEAT BALLS:.
• Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
• Shape each square into a 1 inch meatball.
• Bake in 400F oven for 10 minutes.
• Add to Ragoût de pattes to complete cooking.
• Ragout is sometimes served with boiled or mashed potatoes.

STEW WITH MEATBALLS

Steps:

• In a large bowl, combine the beef, 1 teaspoon salt and 1/4 teaspoon pepper. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs on all sides; drain. , Place the potatoes, carrots and onion in a 3-qt. slow cooker; top with meatballs. Combine the water, ketchup, vinegar, basil, and remaining salt and pepper; pour over meatballs. , Cover and cook on high for 4-3/4 hours. Stir in peas; cook 15 minutes longer or until the vegetables are tender.

SLOW-COOKED MEATBALL STEW

Steps:

• Place the potatoes, carrots, onion, celery and meatballs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over meatball mixture. , Cover and cook on low for 9-10 hours or until vegetables are crisp-tender.

MEATBALL AND VEGETABLE STEW

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
• Combine beef, Parmesan cheese, bread crumbs, egg, basil, parsley, garlic powder, and kosher salt in a large mixing bowl. Mix all ingredients with your hands until well blended.
• Portion meatballs using a small 1- to 1 1/2-ounce ice cream scoop. Shape into balls using your hands and place on the prepared baking sheet.
• Bake in the preheated oven until browned and no longer pink in the centers, about 20 minutes. Remove from the oven and set aside.
• Heat oil in a Dutch oven over medium heat. Add celery, onion, and garlic. Cook, stirring often, for 3 minutes. Stir in salt and pepper. Sprinkle flour over top and stir constantly for 2 minutes. Stir in beef broth and tomato paste until gravy is smooth. Add peas, potatoes, carrots, Worcestershire, thyme, and bay leaf, along with meatballs. Bring to a boil over medium heat, then reduce heat to low and let simmer for 1 1/2 hours.

MEATBALLS STEW

Steps:

• Blend pork, breadcrumbs, eggs, water, mustard, salt, pepper, cloves, cinnamon, nutmeg in a bowl.
• Shape into meatballs of 1 inch of diameter.
• Heat the butter or olive oil to high heat in a casserole and seal the meatballs on all their sides.
• Lower the heat to medium. Add the onions and garlic.
• Stir and keep on cooking 3 minutes.
• Incorporate flour and keep on cooking 2 minutes, stirring constantly.
• Pour the beef stock. Stir well.
• Cover and let simmer 45 minutes.
• Add the potatoes and keep on cooking 15 minutes , covered partially.