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White port & dried fruit sauce meatball stew

Recipe from magazine N°2 - Hiver 2015
White port & dried fruit sauce meatball stew
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Particularities

  • Serves8-10 people
  • Prep time45 min
  • Cook time3 hours 15 minutes
  • Timeout5 mins
  • FreezingFreezes well

Ingredients

  • Vegetable oil, to cook
  • Butter, to cook
  • 2 quarts of white mushrooms, quartered
  • 1/4 cup of fresh parsley, chopped
Meatballs
  • 1 kg of ground turkey
  • 1/2 cup of dried cranberries, chopped
  • 4 twigs of fresh thyme leaves
  • 1 egg
  • 2 tablespoons of Dijon mustard
  • 1/4 cup of maple syrup
  • 3/4 cup of breadcrumbs
Stew
  • 1 kg of pork shoulder, cut in 2 cm wide dices
  • 1/2 cup of chorizo, diced
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 1/2 cup of all-purpose flour
  • 1 cup of white port
  • 2 tablespoons of butter
  • 3 cups of chicken broth
  • 1/2 cup of pitted and chopped prunes
  • 1/2 teaspoon of ground cinnamon
  • 2 laurel leaves
  • 1/2 cup of cream 35%

Steps

  1. Preheat the oven at 300°F.
  2. Mix all the meatball ingredients in a bowl. Make 36, 1 inch wide meatballs. Then set aside.
  3. In a slow cooker, heat 2 tablespoons of vegetable oil then sear the pork dices without manipulating them too much thus getting a nice golden color. Add the chorizo, onions and garlic and cook for another 2 minutes. Add the flour, stir together then deglaze with the white port.
  4. Add the remaining stew ingredients.
  5. Heat a tablespoon of butter in a non-stick pan then sear the meatballs. Add them to the stew.
  6. In that same pan, heat another tablespoon of butter then sear the mushrooms. Add them to the stew.
  7. Cook in the oven for 3 hours, then serve with fresh parsley.

 

Recipe published on August 19, 2018

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