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French Canadian Meatball Fricassee

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner French Canadian
French Canadian Meatball Fricassee
Ingredients
  • 3/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1 large onion, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 pounds ground pork
  • 2 tablespoons dried parsley
  • 1 egg
  • 1/2 cup dry bread crumbs
  • 6 cups reduced sodium chicken broth
  • 1 bay leaf
  • 1/4 cup cold water
  • salt and ground black pepper to taste
  • 4 potatoes, peeled and cubed
Instructions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Spread a thin, even layer of flour onto a baking sheet.
3
Roast the flour in the preheated oven until it reaches a medium brown color, taking about 10 to 15 minutes; stir frequently and keep an eye out for burning.
4
Remove the flour from the baking sheet as soon as it reaches the desired color and transfer it to a shallow bowl to cool.
5
Melt butter in a large, heavy cooking vessel over medium heat.
6
Add sliced onions to the pot and cook, stirring occasionally, until they become translucent, approximately 5 minutes.
7
Transfer the cooked onions to a large mixing container.
8
In a small bowl, combine cinnamon, nutmeg, and cloves; stir the spice mixture into the onions.
9
Add ground pork, chopped parsley, egg, and bread crumbs to the bowl; mix everything together thoroughly.
10
Form the meat mixture into 1-inch balls and then roll each ball in the roasted flour; set aside some of the reserved flour.
11
Pour chicken broth into the pot and bring it to a boil over medium heat.
12
Carefully add the meatballs, stirring constantly to prevent them from sticking to the bottom of the pot.
13
Add a bay leaf to the pot and simmer the meatballs for 20 minutes.
14
Add diced potatoes to the pot and continue to simmer until they become tender and the broth has reduced, approximately 20 minutes longer.
15
Transfer the meatballs to a bowl using a slotted spoon.
16
Remove and discard the bay leaf.
17
Mix the remaining roasted flour with cold water in a cup; gradually whisk the mixture into the simmering broth to thicken it.
18
Bring the stew to a full boil and cook, stirring constantly, until the gravy thickens, approximately 5 minutes.
19
Season with salt and black pepper.
20
Return the meatballs to the stew and serve.