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MEATBALL STEW - RECIPES

RECIPES

Meat

MEATBALL STEW

MEATBALL STEW

Ingredients

  • 1 lb ( 454 g ) organic ground beef
  • 1 lb ( 454 g ) organic ground veal
  • 1 onion finely chopped
  • 1 celery stalk finely chopped
  • ½ cup (125 ml) parsley finely chopped
  • 1 organic egg
  • 2 teaspoon (10 ml) salt
  • 1 teaspoon(5 ml) ground cinnamon 
  • ½ teaspoon(2 ml) all-spice
  • ½ teaspoon (2 ml) mustard powder
  • ¼ teaspoon (1 ml) pepper
  • 2 bread slices moistened with water

Preparation

  1. Thoroughly mix all ingredients

  2. In a saucepan, heat the following:

    • 4 cups (1 litre) water
    • 2 to 3 tablespoons (30 à 45 ml) MSG-free beef broth (monosodium  glutamate)
    • 1 teaspoon (5 ml) ground cinnamon
    • ½ teaspoon (2 ml) all-spice
       
  3. Bring the broth to a boil. Shape the meatballs, and add one at a time into the hot broth.

  4. Simmer for approximately 30 to 40 minutes.

  5. Remove the meatballs and thicken the broth with: Approximately 1/3 to ½ cup (85 to 125 ml) roasted flour diluted in a little water.

  6. When the sauce is ready, add the meatballs and reheat before serving.

NOTE : Roasting the flour :  Spread it on a cookie sheet and bake at an oven temperature of  400 degrees F (200 degrees C) for a few minutes.

Lise Guénette, ND.A.
Extract from the recipe book « La Santé… c’est bon! »
All rights reserved

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