Meatball stew

Meatball Stew (3-4 portions)

A family classic, the one that always brings back childhood memories. Édouard et Léo makes it a main course thanks to generous Quebec pork meatballs.

Cooking tip

• In a pot, heat water to about 60°C.
• Place the bag of stew directly into the water and heat for 15 minutes. Do not let the water boil.
• Once heated, remove the bag from the water and cut it up to pour the contents into a serving dish.

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

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Curing : jours
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Portion(s) : 4
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