Pork Legs Meatballs (Ragoût de pattes de cochon)

Ingredients

• 2 pork hocks (legs), cleaned and cut (turkey can be a great substitut

• 1 lbs ground beef

• 1 lbs ground pork

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup breadcrumbs

• 2 eggs

• 1/4 tsp ground cinnamon

• 1/4 tsp ground cloves

• 1/4 tsp ground nutmeg

• Salt and black pepper, to taste

• 1 tbsp butter

• 2 bay leaves

• 1 tsp juniper berries (optional)

• 1 carrot, chopped

• 1 celery stalk, chopped

• 8 cups water (or enough to cover hocks)

• 1/2 cup gluten free all-purpose flour (for thickening)

This variation keeps the spirit of a Philly cheesesteak while taking advantage of the rich flavor and tenderness of French roast beef.

Instructions

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1. Prepare pork legs: In a large pot, brown pork hocks in butter, season with salt and pepper. Add onion, garlic, bay leaves, juniper berries, carrot, celery. Cover with water, bring to a boil, reduce heat and simmer about 4 hours until tender. Remove hocks, cool, remove rind and bones, reserve meat and strained broth.​

2. Browned flour: Toast flour in a dry pan, stirring continuously until golden brown. Set aside.​

3. Meatballs: In a bowl, combine ground beef and pork, breadcrumbs, eggs, cinnamon, cloves, nutmeg, salt, pepper, and onion. Mix well, form into small balls. Brown in a skillet with a little butter or oil.​

4. Assembly: Return hock meat and meatballs to the pot with reserved broth. Bring to a gentle boil, then reduce to a simmer for 30 minutes.​

5. Thicken: Mix browned flour with a bit of broth, whisk into the pot. Simmer until sauce is thick and rich, about 20 minutes, stirring often.​

6. Serve hot with boiled potatoes or good Quebec rye bread.

This stew is a deeply flavorful comfort food with aromatic pork, soft meatballs, and velvety, dark gravy