Meatball Stew

Meatball Stew
  • 4 servings
  • 0:30 Preparation
  • 0:45 Cooking
  • 1:15 Total Time


Add all
  • 1/2 lb
    (225 g)

    lean ground pork

  • 1

    onion, finely chopped

  • 1/4 tsp.
    (1 mL)

    ground nutmeg

  • 1/4 tsp.
    (1 mL)

    ground clove

  • 1/4 tsp.
    (1 mL)


  • 1 tsp.
    (5 ml)

    dried parsley

  • salt and fresh ground pepper to taste

  • 1 tsp.
    (15 mL)


  • 3 cups
    (750 mL)


  • 1/4 cup
    (60 mL)

    grilled flour (commercial), thinned in 1/4 cup (60 ml) water


Mix ground pork, onion, nutmeg, clove, cinnamon and parsley. Season to taste. Form into meatballs.

In a large saucepan, melt the butter and brown the meatballs 5 minutes.

Add the water, cover and let simmer over low heat 30 minutes.

Clarifying broth: remove meatballs and strain broth. Return meatballs to broth and heat.

Fold in the flour thinned with the broth and cook while stirring until the sauce thickens.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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