Express meatball stew
Et si on cuisinait un repas de Noël traditionnel cette année ? Imaginez un repas convivial avec tous les plats et accompagnements au centre de la table. On s’assoit, on discute, on mange… quel bonheur d’enfin se retrouver !
Ingredients:
- ¾ cup of flour
- 675 g Nagano minced pork (about 2 packages)
- 1/3 cup breadcrumbs
- 1 small yellow onion, finely chopped
- 1 stalk of celery, finely chopped
- 1 egg
- 2 tsp. mustard powder
- ¼ tsp. ground nutmeg
- 3 tbsp. butter
- 2 tbsp. veal stock concentrate (1 jar)
- 4 bay leaves
- Freshly ground salt and pepper
- 1 cup + 2 litres of water
- 400 g organic pulled pork - Viandes biologiques de Charlevoix (1 package)
How to proceed:
- In a skillet, toast flour over medium-high heat for 5 minutes or until caramelized. Sift and set aside.
- In a large bowl, combine pork, bread crumbs, onion, celery, egg, mustard powder, nutmeg, salt and pepper. Form into balls about 2 tbsp. in size.
- In a large non-stick pan, heat the butter and cook the meatballs on all sides for 5 minutes. Add 2 litres of water and the veal stock. Scrape the pan well to remove any cooking juices. Bring to the boil.
- In a bowl, combine the toasted flour and 1 cup of water. Mix well until a smooth dough forms, adding more water if needed.
- Pour the toasted flour paste into the boiling broth, lower the heat to medium-low and stir well. Add bay leaves, pulled pork, salt and pepper to taste.
- Simmer for 30 minutes. Remove the bay leaves before serving.
This preparation can be frozen: don't hesitate to double the recipe to have a supply in the freezer!
This recipe can be prepared in advance and is easy to reheat when serving. Découvrez dans cet article toutes les astuces pour gagner du temps lors de la préparation de votre menu des Fêtes !
For dishes that are a bit rustic, such as tourtière and meatball stew, you want a wine that has body without drying out the tannins.
An Italian wine like Chianti will be their ideal companion. Don't hesitate to taste other countries too! Look for the pastille Fruité et généreux at the SAQ.
Enjoy your meal!
