French Canadian Meatball Stew


This meatball fricassee is a popular meal in the homes of many French Canadians. It will leave your home smelling of warm spices and your belly full.

close up view of French Canadian Meatball Stew with potatoes
Prep Time:
30 mins
Cook Time:
1 hrs
Total Time:
1 hrs 30 mins


  • ¾ cup all-purpose flour

  • 2 tablespoons butter

  • 1 large onion, minced

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cloves

  • 2 pounds ground pork

  • 2 tablespoons dried parsley

  • 1 egg

  • ½ cup dry bread crumbs

  • 6 cups reduced sodium chicken broth

  • 1 bay leaf

  • ¼ cup cold water

  • salt and ground black pepper to taste

  • 4 potatoes, peeled and cubed


  1. Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.

  2. Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.

  3. Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.

  4. Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.

  5. Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.

  6. Season with salt and black pepper. Return meatballs to stew and serve.

Nutrition Facts (per serving)

445 Calories
21g Fat
36g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 445
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 108mg 36%
Sodium 230mg 10%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 28g
Vitamin C 24mg 118%
Calcium 63mg 5%
Iron 3mg 18%
Potassium 813mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love