Time 1h30m Yield 8 Number Of Ingredients 15 Steps:
Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet. Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool. Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour. Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon. Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.
Time 2h15m Number Of Ingredients 16 Steps:
- Grind all three meats together in a food processor.
- Place meat into a big bowl.
- Add onion, parsley, ginger, cinnamon, ground cloves, dry mustard, and pepper.
- In a small bowl, put the bread and milk together.
- Blend together well with a spoon or your hands.
- Add the bread mixture to the meat mixture.
- Mix well with a spoon or your hands.
- Shape and roll mixture into meatballs.
- Heat 2 tbs of vegetable oil in a large skillet or saucepan over low heat.
- Add about 25 meatballs to a large skillet or saucepan and cook until meatballs are cooked throughout and no longer pink, flipping a few times to cook evenly, about 12 to 15 minutes, depending on thickness. Repeat until they are all cooked.
- Remove fat from skillet. Add 2 cups of warm water. Cover and cook at low heat for 30 minutes. Stir occasionally.
- In a jar (Mason), add the warm cup of water and the browned flour. Close lid and shake or simply mix with a spoon until it’s mixed.
- Pour in the stew, stir regularly until the gravy has thicken (at least 15-30 minutes). If you find the gravy is not thick enough, add 4 more tablespoon of brown flour with 1/2 cup of warm water. Repeat as necessary. Enjoy!
Time 1h5m Yield 5 dozen. Number Of Ingredients 13 Steps:
In a large bowl, combine the eggs, milk, bread crumbs, cheese and onion. Crumble sausages over mixture and mix well. With wet hands, shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°. Drain onto paper towels., Meanwhile, in a large skillet, whisk the sauce ingredients until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add meatballs; stir to coat.
Time 1h30m Yield 8 Number Of Ingredients 15 Steps:
Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet. Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool. Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour. Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon. Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes. Season with salt and black pepper. Return meatballs to stew and serve.
Time 1h15m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Brown finely chopped onion in bacon grease. Add to ground pork along with celery, allspice, cinnamon, and cloves. Shape into balls about 1-1/2 inches in diameter. Roll in seasoned flour (flour, salt, and pepper combined). Drop meatballs into boiling beef broth. Reduce temperature; simmer for 1 hour. Thicken remaining stock with browned flour; season to taste. NOTES FOR THE COOK:. You may make beef stock or use boullion cubes and water. Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. ‘Flour may be browned in a hot oven’ is what recipe says; I don’t know about that; I think it could burn pretty easy.
Time 35m Yield 6 bowls, 6 serving(s) Number Of Ingredients 13 Steps:
(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.
