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Holiday meatballs and pig's feet stew
Preparation
45 min
Cooking time
3 h 15 min
Servings
6 to 8
Ingredients
- 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
Preparation
- In a cooking pot, place the pig's feet and the onion.
- Add the cinnamon, cloves, bay leaves and thyme. Season with salt and pepper.
- Cover with cold water and bring to a boil.
- Simmer for 3 hours.
- Preheat the oven to 220°C (425°F).
- In a large bowl, mix together the ground veal and ground pork.
- Add the mustard, Worcestershire sauce, breadcrumbs, garlic and egg.
- Season generously with salt and pepper.
- Form the mixture into 2.5 cm (1 in.) balls and place on a baking sheet covered with parchment paper.
- Cook the meatballs in the oven for 12 to 15 minutes.
- Remove the pig's feet from the broth and let cool.
- Remove the fat and debone.
- Set the meat aside.
- Remove the fat from the broth.
- Remove the bay leaves and cloves.
- Dissolve the fl our in a bit of cold water.
- Bring 1 L (4 cups) of the broth to a boil.
- Add the flour mixture, stirring with a whisk.
- Add the parsley.
- Adjust the seasoning.
- Lower the heat to medium.
- Add the meatballs and the meat from the pig's feet.
- Reheat, stirring gently.
- Serve in mini casseroles.
