I had the pleasure of going to the La Maison Du Quebec along the seawall close by Science World.
Chef Heinrich Meesen was kind enough to take the time to show YouCook how to make a hearty delicious meatballs dish which is very typical to eat in the winter in Quebec. He actually got the recipe for these meatballs from his wife’s mom 10 years ago and has been making this dish ever since. We even got to taste it at La Maison Du Quebec and it was very delicious. The dish is served with some pickled beets which packs even more energy and really compliments the meatballs. It is also a very simple dish to prepare at home – after the Olympics are over, this is definitely going to be the first dish I’m going to make!
Preparation Time: 15 min
Cook Time: 60 min
Servings: 4 servings of meatballs
Meal type: Main
- 500mL Turkey Stock
You can use pork stock, turkey stock or even chicken broth.
- 700g Minced pork
- 4Tbsp bread crumbs
- 1 finely chopped small onion
- 2 cups of Grilled brown flour
I’ve never heard of brown flour. You can find it in Quebec grocery stores or you can do it at home: Take all purpose flour and put into a baking pan. Bake in oven at 300 degrees until it browns. Make 2 cups but might not use it all in the sauce.
- Salt, pepper to taste
- Pinch of nutmeg
- Pinch of cloves
- Pinch of cinnamon
- Pinch of all spice
1. Mix together the pork, all the spices and the onion.
2. Roll together your meatballs. They will shrink down after cooking, so roll them bigger than you expect.
3. Coat each ball with a thin layer of brown flour.
4. Wait until the turkey/pork stock is boiling.
5. Put the meatballs into the stock pot and simmer for 25-30 min.
6. Remove the cooked meatballs.
7. Put some more brown flour into the stock pot to make the ragout sauce thicker. If you used pork hocks to make the stock, add the pork hocks into the sauce too. Add enough flour to thicken the sauce but the sauce I had at Quebec house was not too thick.
8. Serve meatballs with a side of pickled beets and mash potatoes.
Turkey broth give a little more flavour than chicken broth but if you need to, use chicken broth. Pork broth will work out very well too.
As for the pork meatballs, you can feel free to use other ground meats as well.
The spices can also be experimented with to find a taste that you like. I really enjoyed the nutmeg/cinnamon/clove taste of these meatballs though.
Gosh, these meatballs are so good. The great part is that you can make and freeze these meatballs until you’re ready to eat them. At La Maison Du Quebec, these meatballs were air-sealed in Quebec and cooked here in Vancouver. They’re absolutely delicious. The boiling of the meatballs in the broth is quick and easy and ensures that the balls stay moist. I completely recommend making these at home or trying it while you have the chance during the Olympics!