A good old Quebecois meatball stew, almost in the old-fashion way!
- 1 lb ground pork
- 1 lb ground beef
- 3 drops Aliksir nutmeg essential oil
- 2 drops Aliksir laurel essential oil
- 5 drops Aliksir garlic gastronomic oil
- 6 drops Aliksir pepper gastronomic oil
- 2 small onions, chopped very finely
- 1 egg
- 150 ml flour, approximately
- 30 ml oil
- 1 lb chicken, hare, pork or duck
- 3 potatoes, chopped in small cubes
- 30 ml corn starch
- In a bowl, mix the meats and the onions. Add the oils (nutmeg, laurel, garlic, pepper), the salt and the egg.
- Integrate 90 ml of flour to the meat preparation.
- Shape into meatballs the size of a golf ball and coat them with the rest of the flour.
- In a big pot, heat up the oil on medium heat. Fry the meatballs in it, about ten at a time.
- When they are golden, set the meatballs aside.
- When they are all cooked, put all the meatballs back into the pot. Add your choice of meat and cover with water.
- Simmer with the lid for about one hour and a half at low heat. Stir from time to time.
- Add the potatoes. Simmer for about 15 more minutes.
- When the potatoes are cooked, thicken the sauce: carefully dilute the corn starch in a little bit of cold water then integrate it into the sauce. Make sure to stir well to avoid lumps.
- Adjust seasoning to taste (salt, nutmeg, laurel, garlic, pepper).