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Sophie's Meatball Stew

Sophie's Meatball Stew

Recipe Book: Yves' Recipe Book

Originally named Meatball and Pig's Knuckle Stew. As pig's knuckles are not always available at the supermarket, we have adapted to using pork hocks. You can even take pork loins, cut them into thick steaks of 4 cm (1.5 inches) and cook them like the hocks.
(Yves) This recipe is one that I used to make every year for the holidays.
Main Course

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Cooking for
4 people

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Preparation


1

Step 1

Form small meatballs and place them on a tray under the grill until they are browned, about 5 minutes, then turn them over for about another 5 minutes. Remove the meatballs from the tray, add water to the bottom and scrape to form a juice. Save this juice to add to the cooking water.

2

Step 2

Sauté the pig's feet or hocks in canola oil and sear them on all sides

3

Step 3

Add the juice from the meatballs, cover with water and add the spices (cloves, cinnamon, salt, pepper). If you find that the broth is too diluted, especially if you used hocks, you can add chicken Bovril to enhance the taste.

4

Step 4

Add to the pig's feet or hocks during cooking

5

Step 5

Simmer at low temperature until the meat easily falls off (at least 2 hours). Add water if necessary to cover the meatballs

6

Step 6

Brown about a cup of flour and sift it. Be careful not to overheat as the flour burns easily. The recipe does not require as much flour, but often there is less left after cooking and sifting.

7

Step 7

Remove the meatballs and meat

8

Step 8

Discard the onions and strain the broth

9

Step 9

Gradually add roasted flour to thicken the sauce

10

Step 10

Return the meatballs and deboned meat to the sauce

Recipe By

Recipe By

Yves Asselin

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