Meatball Stew

Products you'll need:

CAMPBELL’S® Ready to Use Beef Broth

CAMPBELL’S® Ready to Use Beef Broth

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This product can be substituted with

CAMPBELL’S® Ready to Use Chicken Broth

CAMPBELL’S® Ready to Use Chicken Broth

1 cup = 1 cup

NOTE:  The character of the recipe will change


  • 2 slices sourdough bread
  • 1/2 cup (125 mL) milk
  • 2 tbsp (30 mL) butter divided
  • 1 cup (250 mL) finely chopped  shallots
  • 2 lb (908 g) ground pork
  • 1/4 cup (60 mL) parsley
  • 2 tsp (10 mL) salt
  • 1/2 tsp (3 mL) pepper
  • 1 tsp (5 mL) mustard powder
  • 3 3/4 cups (935 mL) CAMPBELL’S® Ready to Use Beef Broth or Chicken Broth
  • 1/2 cup (125 mL) all-purpose flour
  • 3/4 cup (185 mL) water


  1. Crumb or cube bread very finely and soak in milk for 5 minutes. In large skillet, melt 1 tbsp (15 mL) butter and sauté shallots until tender. Let cool.
  2. Transfer to large bowl and add pork, bread and milk, parsley, salt, pepper, all spice and mustard powder. Mix gently with hands, forming into balls about 2 inches (5 cm) in diameter. Do not overwork or the meatballs will be tough.
  3. Melt remaining butter in skillet and, over medium heat; brown meatballs, one layer at a time, on all sides. Place meatballs in medium-size Dutch oven.
  4. In the same skillet, over medium high heat, pour 1 cup (250 mL) of the broth, scraping up browned bits from bottom of pan; pour this and remaining broth over meatballs. Simmer, partially covered, for 1 hour.
  5. Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool.
  6. In jar with tight-fitting lid, shake flour with cold water to make a smooth creamy liquid. Pour this slowly into simmering stock, stirring constantly, so stock will thicken without lumps.
  7. Simmer stew another 20 minutes to cook down the flour and thicken the sauce. Sprinkle generously with parsley and serve.

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Amount Per Serving
Calories 410
Fat 28 g
Sodium 910 mg
Carbohydrate 13 g
Dietary Fibre 1 g
Protein 25 g
Calcium 4 %DV

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