Pork Meatball Stew

This comforting and economical stew is made with ground pork and a savory mix of vegetables. Served here over tender pappardelle noodles but would go equally well with mashed potatoes!

Ingredients:

Meatballs: 

1 lb ground pork

1/4 cup finely chopped onion

1/4 tsp minced ginger

1/4 tsp dry mustard

2 tsps Worcestershire sauce

salt and pepper to taste

1-2 tbsps flour

1 tbsp butter

1 tbsp olive oil 

Stew:

2 tbsps olive

1 large onion cut in chunks (or 6-7 small whole ones)

1 cup diced turnip

1 cup diced or thick sliced carrots

4 tsps minced garlic

900ml (about 4 cups) beef broth

1 bay leaf

1 tsp savory

1 tsp dry thyme

1 1/2 cups spinach, roughly chopped

1 1/2 cups small whole mushrooms

1 tbsp flour 

In a bowl combine the pork, onion, ginger, mustard, Worcestershire sauce, salt and pepper together and form into 1" balls. Roll in flour then brown in a skillet in hot butter and olive oil for about 5 minutes. Remove from pan and set aside. They will finish cooking in the stew. To the same pan add 2 tbsps olive oil and the whole onions, turnip, carrots, mushrooms, garlic and seasonings. Add 1 cup of the broth and de-glaze the pan then add the rest of the broth and bring to a boil. Cover and simmer for 45 minutes. Return the meatballs, remove the bay leaf and add the spinach. After 1 minute take 1/2 cup of broth from the pan, stir in 1 tbsp flour and whisk into the stew. Cook 2 minutes. Makes 4 servings.

Follow hotandcoldrunningmom on Pinterest. You can scan the pincode seen here with your phone if you're on a desktop. If you're on a phone just screenshot it, go to the Pinterest app, click camera. Then instead of taking a pic use the option to use one of your photos. Click on the screenshot you just took and go right to my Pinterest profile where you can follow me 🙂