Best Pork Stew With Meatballs Recipes

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.

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.

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.

PORK STEW WITH MEATBALLS

Steps:

• HOCKS: In a large pot, place hocks, white onions, mixed spice, cloves, salt, and pepper. Add water to barely cover the hocks and bring it to a boil.
• Reduce heat to simmer and let it simmer for 1 to 1 ½ hours or until the meat is cooked.
• When cooked, remove hocks from the pot and reduce the heat to medium-low. Let the hocks cool off before handling.
• Separate meat from skin, bones, and fat; discard them. Cut the meat into bite sized pieces and set aside.
• MEATBALLS: In a large bowl or pot, add ground veal, ground beef and ground pork; combine the meat together.
• Add eggs, onions, breadcrumbs, Dijon mustard, Herbes de Provence, mixed spice, hot paprika, salt, black pepper and pressed garlic. Combine the ingredients until fairly well mixed.
• Using a medium scoop, portion the meat and then, with well-oiled hands, roll them nice and tight.
• Roll each meatball in the sifted toasted flour, shake off any excess and put them back on the baking dish; set them aside.
• STEW: Add more water to the pot where the hocks were simmering earlier and increase the heat to high. Skim off any foam and discard it.
• When it starts boiling, add the meat from the pork hocks as well as the meatballs - if the liquid cools off too much, place the lid on to bring it back to a boil.
• Sift the remaining toasted flour over the pot by adding a little bit at a time and stir well between each addition. The amount of flour added depends on how thick you want your gravy, you can always add more later during the cooking time - I normally go for about 4 to 5 cups.
• Reduce the heat to a simmer and let it cook for 3 hours, stirring often - as the ragoût cooks, the sauce will thicken.
• After an hour of cooking, taste and adjust the seasoning.
• Another half an hour later, start boiling water in a medium pot. Add pork sausages and boil them for about 10 to 12 minutes.
• When time is up, remove them from the heat and gently scrape the casings off; discard them.
• Add the sausages to the ragoût and let them simmer for the remaining 1 hour.
• When the 3 hours is finally up, taste and adjust the seasoning by adding salt, pepper and mixed spice.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/4GH80nk62tI