Prep 20 mins
Cook 1 hr 40 mins
Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine.
- 2 slices white bread
- 1⁄2 cup milk
- 2 tablespoons butter
- 3⁄4 cup onion, minced
- 2 lbs ground lean pork
- 3 tablespoons fresh parsley, minced
- 2 teaspoons salt
- 1 teaspoon dry mustard
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 4 cups beef stock
- 1⁄2 cup all-purpose flour
- 3⁄4 cup cold water
- fresh parsley, finely chopped for garnish
- Cube the bread very finely and soak in milk for 5 minutes.
- In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
- Transfer to a large bowl.
- Add the pork, bread mixture, parsley and spices.
- Mix thoroughly and form into 2-inch meatballs.
- In the skillet, melt the remaining butter over medium heat.
- Brown the meatballs, one layer at a time, on all sides.
- Place in a large roaster and set aside.
- Pour off the fat.
- Pour 1 cup of the stock into the skillet.
- Heat, scraping up the browned bits from the bottom of the pan.
- Pour over the meatballs, then pour in the remaining stock.
- Bake, partially covered, for 1-1/4 hours at 350 degrees F.
- Taste and adjust the seasoning.
- In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
- Blend the flour with the cold water until smooth.
- Place the roaster over medium heat and bring to a boil.
- Gradually pour in the flour mixture and stir constantly and cook until thickened.
- Let simmer for 10 minutes.
- Sprinkle generously with parsley.