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 hearty dish with generous pork meatballs from Quebec.

Cooking advice 

• In a small pot, heat water to around 60°C.
• Place the bag of stew directly in the water and reheat for 15 minutes. Do not let the water boil.
• Once everything is heated, remove the bag from the water and cut it 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.

Édouard et Léo

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.

Ground pork, egg, panko, salt, Mtl steak spices (salt, mustard, dehydrated garlic, palm oil, spices extracts), Pork broth (pork bones, water, onion, carrot, garlic, pepper, thyme, tomato paste), corn starsh, pork.
Allergene : Egg, mustard, gluten

Rating :
Curing : jours
Quantity :
Origin :
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Portion(s) : 3-4 portions
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