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Delicious meatball stew

Delicious meatball stew from Christian Bégin

Main course | Easy | 6 hours
Main course
Easy
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Recipe details

Ingredients

BROTH

MEAT

MEATBALLS

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Directions

BROTH

  1. In a large pot, place carrots, celery, peppercorns, spices, maple syrup, bourbon, and poultry stock.

MEAT

  1. Brown lardons in a skillet and set aside. Keep fat in skillet to sear pork shanks and pork shoulder on all sides.
  2. Remove meat and add to broth. Make sure meat is completely submerged. If needed, add water to cover and fill pot to three-quarters.
  3. Bring to a boil and reduce heat to bring to a simmer. Cover and cook for 4 hours.
  4. In the meantime, using the same skillet, brown chicken thighs. Season with salt and pepper.
  5. Deglaze with balsamic vinegar.
  6. Transfer chicken to an oven-proof dish and bake at 160°C (325°F) for 20 minutes. Let stand and pull away meat in chunks. Set aside.

MEATBALLS

  1. In a small bowl, combine eggs and milk.
  2. Add fresh breadcrumbs and let stand 5 minutes.
  3. In a large bowl, add all meatball ingredients, including reserved lardons. Mix well and then add breadcrumb mixture. Mix to combine.
  4. Shape about 20 meatballs the size of a golf ball or slightly bigger.
  5. Brown meatballs in skillet, turning constantly, and finish cooking in the oven on a baking sheet at 160°C (325°F) for 10 minutes. Set aside.
  6. Once pork is cooked, transfer to a dish and let stand.
  7. Strain broth and pour back in pot. Remove fat from meat and pull away in chunks.
  8. Add 500 mL (2 cups) veal stock or beef broth to your broth.
  9. Add meatballs, chicken, and pulled pork.
  10. Bring to a boil and reduce heat.
  11. In a small bowl, pour 1 or 2 ladles of hot broth and dissolve toasted flour.
  12. Add mixture to stew and stir constantly until stew thickens.
  13. Add diced potatoes and simmer 30 minutes or more.
  14. Adjust seasoning.

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