A good old Quebecois meatball stew, almost in the old-fashion way!


The meatballs

The sauce

  • 1 lb chicken, hare, pork or duck
  • 3 potatoes, chopped in small cubes
  • 30 ml corn starch
  • Salt
  • Water


  1. In a bowl, mix the meats and the onions. Add the oils (nutmeg, laurel, garlic, pepper), the salt and the egg.
  2. Integrate 90 ml of flour to the meat preparation.
  3. Shape into meatballs the size of a golf ball and coat them with the rest of the flour.
  4. In a big pot, heat up the oil on medium heat. Fry the meatballs in it, about ten at a time.
  5. When they are golden, set the meatballs aside.
  6. When they are all cooked, put all the meatballs back into the pot. Add your choice of meat and cover with water.
  7. Simmer with the lid for about one hour and a half at low heat. Stir from time to time.
  8. Add the potatoes. Simmer for about 15 more minutes.
  9. 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.
  10. Adjust seasoning to taste (salt, nutmeg, laurel, garlic, pepper).