Meatball Stew

Name: Meatball Stew
Cuisine: French
Ingredients: ½ pound each turkey breast, fat-free veal shoulder meat, and Boston pork butt, each ground twice or chopped by knife extremely finely; ½ pound each turkey breast, fat-free veal shoulder meat, and Boston pork butt, each ground twice or chopped by knife extremely finely; ½ pound each turkey breast, fat-free veal shoulder meat, and Boston pork butt, each ground twice or chopped by knife extremely finely; ½ cup fresh white bread crumbs; ½ cup half-and-half or milk or cream of your choice; ½ cup half-and-half or milk or cream of your choice; ½ cup half-and-half or milk or cream of your choice; 1 large egg white; 1½ teaspoons dried mixed Provençal herbs or 1½ tablespoons chopped fresh; 1½ teaspoons dried mixed Provençal herbs or 1½ tablespoons chopped fresh; 1 large shallot, finely grated; 1 medium-size yellow onion, finely grated; 2 large cloves garlic, mashed; Salt; Pepper from the mill; Unbleached all-purpose flour as needed; 2 tablespoons unsaturated oil of your choice; 3 leeks, white part only, well washed and finely sliced; 1½ cups Secondary Stock or stock or broth of your choice; 1½ cups Secondary Stock or stock or broth of your choice; 1½ cups Secondary Stock or stock or broth of your choice; 1½ cups tomato coulis or tomato sauce of your choice; 1½ cups tomato coulis or tomato sauce of your choice; 3 tablespoons finely scissored fresh basil leaves; Freshly grated Parmigiano-Reggiano or Pecorino cheese as needed; Freshly grated Parmigiano-Reggiano or Pecorino cheese as needed

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

These delicious little meatballs call for a dish of any grain or pasta you like or can be a pleasant hors d’oeuvre served with steamed small red potatoes cut into halves and hollowed out to receive a meatball with a bit of its sauce.

Ingredients

½ pound each turkey breast, fat-free veal shoulder meat, and Boston pork butt, each ground twice or chopped by knife extremely finely
½ cup

Europe
France

Method

Wearing surgical gloves, mix the three meats, bread crumbs, half-and-half, egg white, herbs, shallot, onion, and garlic together in a large bowl. Season with salt and pepper. To test the seasoning, cook a teaspoon of the mixture in hot oil thoroughly and taste. Adjust the seasoning if necessary.

Preheat the oven to 325°F. In a small bowl mix together the flour, a dash each of the salt a