French Canadian Meatball Stew

Nancy Carreiro 2

"This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full."

Ingredients 1 h 30 m {{adjustedServings}} servings 445 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  2. 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.
  3. 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 pork, 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.
  4. 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.
  5. 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.
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Reviews 3

  1. 4 Ratings


The recipe I have does not have egg or onion in the meatballs and we roast the meatballs in the oven before putting them in the broth. But the essential is there and very good. I serve it with mashed potatoes with the sauce instead of milk. Delish!!!


The clove was overpowering in an otherwise decent recipe


My mother and memere always made this recipe with just cinnamon. Good recipe though.