Prep 30 mins
Cook 5 mins
This is a tradional French Canadian dish. Every "Quebeqois" knows what this is. It is basicly a poor mans dish. Farmers found use for every part of the animals they farmed. This recipe uses the pork hocks. This was served at least once a week at my grandparents house.
- (For Broth).
- Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper. Simmer for about 2 hours. Add water as needed.
- Remove hocks, cool and take meat off bones. Strain the broth and reserve.
- (For Meat Balls).
- Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs. Roll the meatballs in flour to coat. Place on a cookie sheet and bake at 350 degrees for 20 minutes.
- Brown the dry flour in frying pan until light golden brown. Mix flour well with 1 ½ cup water and add to broth. Once meatballs are out of the oven, place in a casserole dish and cover with broth. Simmer in 275 degree oven for 3 hours. Add meat from pork hocks and let simmer for another hour.