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  • Writer's pictureRosangela Atte

Pork Meatball Stew



๐Ÿฅ˜1 Kg #groundpork

๐Ÿฅ˜4 slices of soft white bread, soaked in water and squeezed

๐Ÿฅ˜1 cup #parmigiano or #grana

๐Ÿฅ˜1/4 cup minced parsley

๐Ÿฅ˜1/4 cup minced basil

๐Ÿฅ˜2-3 minced garlic cloves

๐Ÿฅ˜3 eggs

๐Ÿฅ˜1 tsp salt

๐Ÿฅ˜1/2 cup od A.P. flour (for dredging)


๐Ÿฅ˜1 large leek

๐Ÿฅ˜2 cups celery

๐Ÿฅ˜2 cups carrots

๐Ÿฅ˜2 cups potatoes

๐Ÿฅ˜2 cups peas

๐Ÿฅ˜2 cups baby bella, button, shitake, or oyster mushrooms

๐Ÿฅ˜1/2 cup EVOO

๐Ÿฅ˜2 tbsp butter

๐Ÿฅ˜1 cup white wine

๐Ÿฅ˜500 ml beef or chicken stock

๐Ÿฅ˜1/4 cup water ร— 2

๐Ÿฅ˜2 tbsp of A.P. flour

๐Ÿฅ˜6 thyme sprigs

๐Ÿฅ˜4 parsley sprigs

๐Ÿฅ˜1 rosemary sprig

๐Ÿฅ˜1 bay leaf

๐Ÿฅ˜2 tsp salt


1. Mix all ingredients for meatballs (except for flourl) and make 20 meatballs.

2. Heat a wide, heavy pot on medium heat.

3. Dredge meatballs in flour, flattening them slightly.

4. Add oil to hot pot, and brown meatballs in batches. Reserve for later.

5. Add quartered mushrooms, thyme, and 1/4 tsp of salt to the pot and cook until browned.

6. Remove mushrooms and reserve for later.

7. Add butter to the pot and once melted, add the washed and sliced leek.

8. Sautรฉ leeks for a few minutes, then add 1/4 cup of water to soften them.

9. Cook until water evaporates, then add the sliced celery and carrots.

10. Cook for 5 minutes, then add the herbs, potatoes, and 1/4 tsp of salt.

11. Cook for 5 minutes, then add the meatballs right on top if the veggies.

12. Add the wine and stock, cover, and cook for 10 minutes, or until the potatoes or tender.

13. Once potatoes are done, add the peas and mushrooms, gently stir and cook covered for 5 minutes.

14. Mix 1/4 cup of water with the 2 tbsp of flour to make a paste.

15. Pour the paste in the middle of the stew and gently stir.

16. Cook for another 5 minutes, or until the raw flour taste cooks out.

17. Taste for seasoning, add more salt if necessary. Let sit for 5-10 minutes and serve. Buon Appetito Amici!


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