Quebec Meatball Stew Recipe
Quebec Meatball Stew
Flavors of Quebec
Total time: 1hr to 2hr
Preparation time: 30 minutes
Cooking time: 90 minutes
Difficulty: Easy
Chef's Note
In Quebec, this traditional meatball stew is most often served in winter, particularly around the holiday season. Every family has its own recipe, made with beef, veal or pork or a combination of meats. In the past, a pig's foot was added to give the stew more flavor. This is a hearty dish that originated in the cookhouses of the logging camps.
- 300 g (10 oz.) ground beef
- 300 g (10 oz.) ground pork
- 6 potatoes
- 3 slices of bread
- 1 large onion
- 2 tbsp. butter
- Salt, pepper and nutmeg
- Flour
  1. Grind the bread in a blender; add the meat and combine into a smooth mixture; season with salt and pepper;
  2. form into medium-sized (two-bite) meatballs; roll in flour;
  3. in a large pan, cook the chopped onion in butter until translucent; add the meatballs and brown on all sides;
  4. cover completely with water; add the potatoes and cook over low heat for about 90 minutes;
  5. correct the seasoning with salt, pepper and a pinch of nutmeg.

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