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Hearty meatballs pork legs

Featured in Cozy soups to warm your heart.

Try this classic and comforting dish of pork leg stew with meatballs. The pork shanks, simmered with bay leaves, cloves, and juniper, bring out a depth of flavor. The meatballs, made from minced pork, mustard, and shallots, are baked for that perfect texture. A homemade sauce with broth ties everything together. Pair it with steamed potatoes for a complete meal, perfect for traditional cooking fans and large gatherings.

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Maria from tastyhush
Updated on Sat, 21 Jun 2025 11:55:39 GMT
Hearty meatballs pork legs Pin it
Hearty meatballs pork legs | tastyhush.com

This cozy stew with meatballs and pork hock really nails what Quebec comfort food is all about. You let it simmer low and slow till all those deep flavors blend. What you get is tender meat, silky sauce, and juicy little meatballs that just hit the spot.

I first had this dish during a tough and snowy Quebec winter. My grandma used to make it all the time for family get-togethers. The smell would fill the house, and honestly, it's one of my favorite memories growing up.

Tasty Ingredients

  • Pork hocks with skin on: these are the star and bring loads of flavor to the broth
  • Juniper berries: they add a gentle woodsy vibe that goes so well with pork
  • Breaded flour: thickens up the sauce and gives it that nice golden look
  • Ground pork: pick a fattier type so your meatballs stay moist
  • Onions and garlic: kick off all the delicious flavor
  • Old-fashioned mustard: perks up your meatballs with a punch
  • Cloves and cinnamon: bring unexpected depth and warmth

Comforting Step-by-Step How-To

Putting it all together:
After the sauce is smooth, toss in the hand-shredded pork and meatballs. Let everything hang out over low heat—about 10 minutes—so all the flavors can really get friendly.
Making the sauce:
Fry up your chopped veggies in the drippings till they're soft. Pour in both the pork broth and some beef broth, then bring it all up to a good bubble. While whisking—gotta go fast—add in the breaded flour so there’s no lumps, and let it get a bit thicker.
Meatball bake:
Space your meatballs out on a baking tray and pop in the oven at 200°C. Let them cook for about 15 minutes, flipping them about halfway through. You want them golden outside, nice and juicy inside.
Shaping the meatballs:
While the hocks are bubbling away, mince up your shallot with the garlic and mash it together with an egg. Mix in the ground pork, mustard, and breadcrumbs. Don’t forget to season well. Roll out little meatballs about a tablespoon each.
Slow simmer:
Turn the heat up just till it simmers, then skim off anything floating up top. Let it quietly bubble for a solid three hours. Just make sure the pork stays covered, so it ends up fall-apart tender.
Getting the hocks going:
Start by giving your onions a good sizzle in some oil till they pick up color, about five minutes. This step wakes up all the flavor. Next, chuck in whole garlic cloves, the pork hocks, and the spices. Top off with cold water till it’s all covered.

I’ve got a real soft spot for the juniper berries here. They’re not bold, but they give this meal something extra that makes it special. My family always knows if I skip them.

Storage and Plan Ahead

You can stash this stew in the fridge up to three days, no problem. For keeping it longer, freeze in single portions for about three months. To reheat, go low and slow on the stove and pour in a touch of broth if the sauce thickens too much.

Tender and tasty pork hock meatball stew Pin it
Tender and tasty pork hock meatball stew | tastyhush.com

Swap Outs That Work

No pork hocks? Big chunks of boneless pork shoulder do the trick—same timing. If you need toasted flour, just warm up regular all-purpose flour in a dry pan on low, stirring till it turns golden.

The Backstory Here

This meal is a real Quebec gem, born from a time when nothing from the pig went to waste. Huge families leaned on it in the long winters—cheap to make, feeds lots of hungry folks. Everyone had their own spin, and the instructions passed from parent to kid over the years.

Easy Sides to Try

Try pairing this stew with boiled potatoes—they slurp up that sauce beautifully. A crisp salad with a tangy dressing gives a bright pop next to all that richness. For a classic vibe, grab some pickled beets or tangy pickles on the side.

Frequently Asked Questions

→ How do you cook pork shanks perfectly?

To get tender and flavorful shanks, simmer them in a large pot at medium heat for about three hours. Keep them covered with water and skim off any foam occasionally.

→ Can you prepare meatballs beforehand?

Absolutely! Shape and bake them in advance. Store in the fridge or freezer, then just reheat them in the sauce when you're ready to serve.

→ What do the spices add to the dish?

Spices like bay leaf, cloves, juniper berries, and cinnamon boost the aroma and give the meal its rich, traditional taste.

→ What if I don’t have roasted flour?

Simply roast regular flour in a dry pan on low heat, stirring constantly, until it turns a light golden color.

→ What can you serve with this stew?

It goes great with steamed potatoes, but you can also enjoy it with mashed vegetables or crusty bread.

Meatballs pork legs stew

A comforting slow-cooked stew with pork and meatballs. Great for warm, hearty meals.

Prep Time
60 Minutes
Cook Time
220 Minutes
Total Time
280 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: Classic French cooking

Yield: 8 Servings

Dietary: Dairy-Free

Ingredients

→ Pork shank essentials

01 3.5 kg of pork shanks with skin, sliced in half
02 1 garlic head, peeled
03 4 bay leaves
04 4 cloves
05 5 ml juniper berries
06 2 cinnamon sticks
07 4 onions, peeled and halved
08 15 ml olive oil

→ Meatball ingredients

09 30 g breadcrumbs
10 1 shallot, peeled and quartered
11 1 kg ground pork
12 15 ml wholegrain mustard
13 1 egg
14 1 clove garlic, peeled

→ Sauce necessities

15 105 g lightly toasted flour
16 1 liter cooking broth from pork shanks
17 1 celery stalk, finely chopped
18 30 ml pork fat or olive oil
19 1 liter beef stock
20 1 carrot, finely sliced
21 2 garlic cloves, minced

Instructions

Step 01

In a big pot over medium heat, cook the onions in oil for 5 minutes until golden. Toss in garlic, pork shanks, spices, salt, and some pepper. Pour in enough water to cover everything, bring it to a boil, skim off the foam, then let it simmer on medium heat for 3 hours until the meat is incredibly tender. Take the shanks out, keep 30 ml of the fat, let them cool, and then remove the bones and trim the fat from the meat. Set it all aside.

Step 02

Start by preheating your oven to 200°C and lining two baking trays with parchment paper. In a food processor, blend the shallot and garlic finely. Mix it all into a bowl with the egg, ground pork, breadcrumbs, mustard, salt, and pepper. Roll mixture into small balls (about 15 ml each) with slightly oiled hands and spread them on the trays. Bake for 15 minutes, shaking the trays halfway through cooking. Set the meatballs aside once baked.

Step 03

Heat the reserved fat in a pan over medium heat, then soften the carrot, celery, and garlic in it. Pour in the pork broth and beef stock, bring everything to a boil, and let it simmer for about 5 minutes. Sprinkle in the toasted flour while whisking, then simmer the sauce for another 5 minutes. Strain the sauce with a fine sieve, add the meatballs and reserved pork, and let it all simmer for 10 minutes. Adjust the seasoning as needed, and it's ready to serve.

Notes

  1. Keep extra cooking broth on hand to thin the sauce if necessary.
  2. You can buy pre-toasted flour or toast it yourself at home.
  3. If you need to make a double batch, use a very large pot, but don't increase the spice amounts.

Tools You'll Need

  • Large pot
  • Food processor
  • Baking trays
  • Fine sieve
  • Whisk

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten from both flour and breadcrumbs.
  • Contains eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 28 g
  • Total Carbohydrate: 12.5 g
  • Protein: 35 g