Pork Meatball Stew

I usually don't care for a light coloured gravy, but this stew hits all the flavour points of a good French Canadian ragoût de boulettes, regardless of it's pale sauce!

Ingredients:

Meatballs:

1 lb ground pork

1/2 cup panko bread crumbs

2 tbsps milk

1 egg

2-3 tsps minced garlic

1/2 tsp salt

1/4 tsp pepper

1/4 tsp allspice

1/4 tsp dry thyme

1/4 tsp cinnamon

1/2 tsp onion powder

1 tbsps dry parsley

Stew:

2 tbsps butter

2 cups beef broth

3/4 cup milk

2 tsps dijon mustard

1 bay leaf

3 cups diced potatoes

1 medium carrot, sliced

1 cup diced turnip

2 tbsps cold water

2 tbsps flour

Combine the ground pork, panko, milk, egg, minced garlic, salt, pepper, allspice, thyme, cinnamon, onion powder and parsley. Take heaping tablespoons and roll into 1" balls. Place on a parchment lined baking sheet. Bake at 350°F for 30 minutes.

While the meatballs cook, put the rest of the stew together. Heat the broth, butter, milk and dijon together in a  large skillet. Add the bay leaf, potatoes, carrot and turnip. Bring to a boil, then simmer until vegetables are cooked, about 12-14 minutes. Combine 2 tbsps cold water with 2 tbsps flour. Add a little of the liquid from the warm stew, maybe 2 or 3 tbsps, to the water/flour mix, then whisk it all into the stew. Bring to a boil then simmer.

Add the meatballs and continue simmering 2-3 minutes. 

Remove the bay leaf and serve.

Serves 4

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