PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
SPANISH MEATBALL & BUTTER BEAN STEW
This hearty one-pot is full of Mediterranean flavour, with pork, red onion, peppers and smoked paprika - an impressive 4 of your 5 a day
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 11
Steps:
- Season the pork, working the seasoning in with your hands, then shape into small meatballs. Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over. Push to one side of the pan and add the onion and peppers. Cook for a further 5 mins, stirring now and then, until the veg has softened, then stir in the garlic and paprika. Stir everything around in the pan for 1 min, then add the tomatoes. Cover with a lid and simmer for 10 mins.
- Uncover, stir in the beans, the sugar and some seasoning, then simmer for a further 10 mins, uncovered. Just before serving, stir in the parsley. Serve with crusty bread for dunking, if you like.
Nutrition Facts : Calories 435 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 33 grams protein, Sodium 1.3 milligram of sodium
FRENCH CANADIAN MEATBALL STEW
This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.
Provided by Nancy Carreiro
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h30m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g
RAGOûT DE PATTES DE COCHON (PORK STEW WITH MEATBALLS)
This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on bitsnbites.wordpress.com and grouprecipes.com .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
Provided by Dreamer in Ontario
Categories Stew
Time 6h45m
Yield 10 serving(s)
Number Of Ingredients 23
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.
MEATBALL STEW
Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.
PORK STEW WITH MEATBALLS
This traditional Québécois dish is delicious! With boiled potatoes and crusty bread, this is a meal your family will enjoy.
Provided by Francine Lizotte @ClubFoody
Categories Other Main Dishes
Number Of Ingredients 27
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
SAVORY PORK STEW
A savory stew of pork and potatoes to warm you inside and out. Great with crusty bread or corn muffins for dipping into stew and cleaning the bowls!
Provided by Mitzy Renee
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
- In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
- Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
Nutrition Facts : Calories 526.2 calories, Carbohydrate 52.9 g, Cholesterol 70.9 mg, Fat 22.5 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 7.3 g, Sodium 706.6 mg, Sugar 8.4 g
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