french canadian meatball stew

Ingredients

• Servings: 8
• 3/4 cup all-purpose flour
• 2 tablespoons butter
• 1 large onion, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 2 pounds ground lamb
• 2 tablespoons dried parsley
• 1 egg
• 1/2 cup dry bread crumbs
• 6 cups reduced sodium chicken broth
• 1 bay leaf
• 1/4 cup cold water
• salt and ground black pepper to taste
• 4 potatoes, peeled and cubed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 lamb, 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.