Meatball Stew

Meatball stew (3-4 servings)

"The must-have, the one that always brings back memories of our childhood and a great favorite among our ready-to-eat meals. Édouard and Léo turn it into a main dish thanks to generous pork meatballs from Quebec."

Cooking advice 

• In a small cauldron, heat water to about 60°C.
• Place the stew bag directly in the water and heat for 15 minutes. Do not let the water boil.
• Once everything is heated, remove the bag from the water and cut it open to pour its contents into a serving dish. 

Ingredients:  

Meatballs: pork, beef, egg, breadcrumbs, onion, spices, salt, pepper, garlic; 

Sauce: demi-glace, pulled pork, savory, spices, salt, pepper, flour, butter, cornstarch.

In a small pot, heat water to about 60°C. Drop the bag directly into the water and heat for 15 minutes. Do not let the water boil. Once heated, remove the bag from the water and pour its contents into a serving dish.

INGREDIENTS
Meatball (beef, porc, eggs, panko breadcrumbs, oinion, spices, marjoram, salt, pepper, parmensan, parsley) pork shank sauce (pork shank, veal stock (veal bones, carrots, oinions, gorria pepper, salt, spices), butter, flour, corn starch, spices)
ALLERGENS: LACTOSE, GLUTEN, EGGS, CORN,ONION

Quote :
Maturation : days
Quantity :1
Provenance : Qc
Race :
Portion(s) : 4
Condition : Fresh