Meat Ball Stew
Yield
6 servingsPrep
45 minCook
90 minReady
180 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
minced |
|
| 1 | tablespoon |
lard
|
|
| 1 | each |
onions
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
cloves
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | pints |
water
|
*
|
| ½ | cup |
all-purpose flour
browned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
minced |
|
| 15 | ml |
lard
|
|
| 1 | each |
onions
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.6 | ml |
cloves
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 1.4 | l |
water
|
*
|
| 118 | ml |
all-purpose flour
browned |
|
Directions
Mix the seasonings with the meat in a large bowl, add the onion, browned in the fat.
Work the mixture with the hands to make sure the seasonings are well distributed .
Look over your stock of spices and use your imagination.
Remember that no one spice should predominate.
Shape the meat into 1½ inch balls and flour them lightly.
Drop them into 3 pints of boiling water and cook slowly for 1½ hours.
At the end of this time thicken the stock with ½ cup of browned flour.
Browned flour may be added directly to stock without being mixed to a paste if the stock is boiling there will be no lumps.
The stock will jell when cool and your ragout de boulettes will keep for some time.
