Slow-Cooker Quebec-Style Pork Meatball Stew
A comforting slow-cooker meal-prep stew with tender extra lean pork meatballs, potatoes, carrots, and a lightly spiced savoury broth. It is inspired by familiar Quebec ragoût flavours and reheats beautifully.
- Prep time
- 20 min
- Cook time
- 240 min
- Yield
- 1 serving
Ingredients
- 1 g Black Pepper
- 15 g Breadcrumbs
- 5 g Canola Oil
- 90 g Carrot
- 50 g Celery
- 1 g Dried Thyme
- 25 g Egg
- 170 g Extra Lean Ground Pork
- 10 g Flour
- 60 g frozen peas
- 5 g Garlic
- 1 g ground allspice
- 300 g Low-sodium beef broth
- 180 g Potato
- 12 g Tomato Paste
- 70 g Yellow Onion
Instructions
- Finely chop half of the onion and the garlic. Dice the remaining onion, potato, carrot, and celery into bite-size pieces.
- Combine the ground pork, egg, breadcrumbs, chopped onion, garlic, allspice, half of the thyme, and black pepper. Form into small meatballs.
- Heat the canola oil in a skillet over medium-high heat. Brown the meatballs for a few minutes, turning gently, then transfer them to the slow cooker.
- Add the diced onion, potato, carrot, celery, beef broth, tomato paste, flour, and remaining thyme to the slow cooker. Stir gently to combine.
- Cover and cook on high for 4 hours or on low for 7 hours, until the vegetables are tender and the meatballs are cooked through.
- Stir in the frozen peas during the last 15 minutes of cooking. Let the stew cool slightly before portioning for meal prep.