Métis Boulettes (Meatball Stew)
Seasoned beef meatballs simmered with onion and potato in a plain brown broth.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 400 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 400 kcal
- fat
- 19 g
- carbs
- 30 g
- protein
- 28 g
- calories
- 400
Instructions
- 1
Mix the beef with the grated onion, half the salt and the pepper, and roll into 4 cm balls.
- 2
Roll the meatballs in the flour and brown them all over in a hot pot.
- 3
Lift them out, add the sliced onion and cook until it takes colour and picks up the flour.
- 4
Pour in the stock, scraping the bottom, and return the meatballs.
- 5
Simmer covered for 30 minutes, then add the potatoes and carrots and cook 25 minutes more.
- 6
Season to taste and serve in deep bowls with the broth.
Chef's tips
The flour on the meatballs thickens the broth as they cook — no separate thickening is needed.
Ingredient substitutions
- ground beef → half beef, half ground pork
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Boiling hard so the meatballs break apart
Serving suggestions
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