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Holiday meatballs and pig's feet stew
Holiday meatballs and pig's feet stew

Holiday meatballs and pig's feet stew

Preparation 45 min
Cooking time 3 h 15 min
Servings 6 to 8


  • 4 pig's feet or 1.5 kg (3 lb) pork shank slices (osso bucco)
  • 1 onion, chopped
  • 2 ml (1/2 tsp) cinnamon
  • 5 whole cloves
  • 2 bay leaves
  • 5 ml (1 tsp) dried thyme
  • Salt and freshly ground black pepper
  • 500 g (1 lb) ground veal
  • 500 g (1 lb) ground pork
  • 30 ml (2 tbsp) Dijon mustard
  • 7 ml (1/2 tbsp) Worcestershire sauce
  • 125 ml (1/2 cup) breadcrumbs
  • 2 garlic cloves, chopped
  • 1 egg
  • 60 ml (1/4 cup) flour
  • 60 ml (1/4 cup) fresh parsley, chopped


  1. In a cooking pot, place the pig's feet and the onion.
  2. Add the cinnamon, cloves, bay leaves and thyme. Season with salt and pepper.
  3. Cover with cold water and bring to a boil.
  4. Simmer for 3 hours.
  5. Preheat the oven to 220°C (425°F).
  6. In a large bowl, mix together the ground veal and ground pork.
  7. Add the mustard, Worcestershire sauce, breadcrumbs, garlic and egg.
  8. Season generously with salt and pepper.
  9. Form the mixture into 2.5 cm (1 in.) balls and place on a baking sheet covered with parchment paper.
  10. Cook the meatballs in the oven for 12 to 15 minutes.
  11. Remove the pig's feet from the broth and let cool.
  12. Remove the fat and debone.
  13. Set the meat aside.
  14. Remove the fat from the broth.
  15. Remove the bay leaves and cloves.
  16. Dissolve the fl our in a bit of cold water.
  17. Bring 1 L (4 cups) of the broth to a boil.
  18. Add the flour mixture, stirring with a whisk.
  19. Add the parsley.
  20. Adjust the seasoning.
  21. Lower the heat to medium.
  22. Add the meatballs and the meat from the pig's feet.
  23. Reheat, stirring gently.
  24. Serve in mini casseroles.
Availability in stores