Meatballs and Gravy Recipe (Quebec Meatball Stew)

Name: Meatballs and Gravy Recipe (Quebec Meatball Stew)
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: ½ cup (125 ml) all-purpose flour; 2 lb (900 g) ground pork, veal and beef mix; 1 small onion, finely grated, with its juice; 1 garlic clove, very finely chopped; ½ cup (125 ml) plain breadcrumbs; 1 egg, beaten; 2 tbsp (30 ml) milk; ½ tsp (2 ml) ground cinnamon; ¼ tsp (1 ml) ground allspice; ¼ tsp (1 ml) ground cloves; Salt and freshly ground black pepper; 2 tbsp (30 ml) canola oil; 2 yellow onions, finely chopped; 3 garlic cloves, finely chopped; 6 cups (1.5 L) beef broth; 1 bay leaf; Salt and freshly ground black pepper; 2 tbsp (30 ml) fresh parsley, chopped

In collaboration
with l'épicier

Preparation 30 min
Cooking 1 h 20 min
Servings 4 to 6
Freezing Absolutely

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Toasted flour

½ cup (125 ml) all-purpose flour

Meatballs

2 lb (900 g) ground pork, veal and beef mix
1 small onion, finely grated, with its juice
1 garlic clove, very finely chopped
½ cup (125 ml) plain breadcrumbs
1 egg, beaten
2 tbsp (30 ml) milk
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground allspice
¼ tsp (1 ml) ground cloves
Salt and freshly ground black pepper

Brown gravy

2 tbsp (30 ml) canola oil
2 yellow onions, finely chopped
3 garlic cloves, finely chopped
6 cups (1.5 L) beef broth
1 bay leaf
Salt and freshly ground black pepper

Serving

2 tbsp (30 ml) fresh parsley, chopped

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Preparation

In a large dry skillet over medium-high heat, cook the flour for 5 to 6 minutes, stirring constantly, until it smells nutty and turns a caramel color. Keep stirring so the flour on top toasts as much as the flour on the bottom. Sift and set aside.
In a large bowl, gently mix all the meatball ingredients with your hands, without packing the meat too much. Shape 40 to 45 meatballs, 1 to 1 ½ inches (2.5 to 4 cm) in diameter.
In a large Dutch oven, heat the oil over medium-high heat. Brown the meatballs in two batches, about 2 minutes per side. They don’t need to be cooked through. Set aside on a plate.
In the same Dutch oven, cook the onions and garlic for 5 to 6 minutes, stirring.
In a large bowl, whisk the toasted flour into the beef broth until there are no lumps. Pour into the Dutch oven, scraping the bottom well to loosen the browned bits. Add the bay leaf and bring to a boil, whisking.
Return the meatballs and their juices to the gravy. Reduce the heat to low and simmer uncovered for about 1 hour, stirring from time to time, until the gravy is thick and coats the spoon. Skim off the fat that rises to the surface. Season with salt and pepper and remove the bay leaf.
Serve with mashed potatoes or boiled potatoes, and sprinkle with parsley.