Here’s a complete, authentic recipe for Meatballs and Pork Legs Stew with Maudite beer — a rich, comforting dish that combines tender pork, savory meatballs, and a flavorful beer‑braised broth. Maudite beer adds depth and spice that works beautifully in slow stews. (Unibroue)
🍲 Meatballs & Pork Legs Stew with Maudite Beer
Servings: ~4–6
Total Time: ~4 hours+ (including simmering) (Le Coup de Grâce)
🥘 Ingredients
For the Pork Legs (Stew Base)
- 3 lb (≈1.3 kg) pork shanks (pork legs), sliced without rind
- 1 tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp ground ginger
- ½ tsp paprika
- ¼ tsp nutmeg
- 2 yellow onions, finely chopped
- 3 garlic cloves, minced
- 2 cups Maudite beer (or similar amber/spiced beer)
- 6 cups water (enough to cover)
- 1 bay leaf
- Salt & pepper to taste
- Olive oil for browning (Le Coup de Grâce)
For the Meatballs
- ½ cup flour
- 2 cups diced bread
- ½ cup milk
- 1 lb lean ground pork
- ½ lb lean ground beef
- ¾ cup finely chopped carrot
- ¾ cup finely chopped celery
- 1 small onion, finely chopped
- 2 tbsp dried parsley
- ½ tsp Herbes de Provence
- ½ tsp ground cinnamon
- ½ tsp ground clove
- ½ tsp dry mustard
- Salt & pepper to taste (Le Coup de Grâce)
👩🍳 Preparation
1️⃣ Prep the Pork Stew
- Bring pork shanks to room temp then rub with salt, pepper, and all spices (cinnamon, clove, ginger, paprika, nutmeg).
- Heat olive oil in a large Dutch oven or heavy pot over medium‑high. Brown the pork on all sides (~10–12 min). Set aside.
- Add onions & garlic to the pot; sauté ~5–6 min until soft.
- Deglaze with the beer, scraping up brown bits. Return pork to pot.
- Add water and bay leaf, bring to boil, then reduce heat and simmer 2 hours covered until meat is very tender. (Le Coup de Grâce)
2️⃣ Shred the Pork
- Remove cooked pork from broth, cool slightly, then shred/discard fat and bones. Return meat to broth and keep warm. (Le Coup de Grâce)
3️⃣ Make the Meatballs
- In a pan over medium heat, toast the flour until caramel colored (~5–6 min), then sift and split into two portions.
- Soak bread in milk ~2 min.
- In a large bowl, combine soaked bread + ground pork & beef + carrot + celery + onion + parsley + spices + salt & pepper. Mix well.
- Shape into small meatballs (~1 tbsp each). Chill until ready to cook. (Le Coup de Grâce)
4️⃣ Finish the Stew
- Roll meatballs in half of the toasted flour. Place gently into stewing broth.
- Mix remaining toasted flour with a couple ladles of broth until smooth then stir into pot to help thicken.
- Simmer uncovered on low 1 hour, stirring occasionally. Skim excess fat that rises. (Le Coup de Grâce)
🍽️ To Serve
Serve hot with:
- Crusty bread
- Mashed potatoes or boiled potatoes
- Buttered egg noodles or rice
This stew is hearty and comforting, with layers of flavor from beer‑braising and spices that pair beautifully with the meatballs. (Le Coup de Grâce)
🍷 Tips
- Substitute beer: If you can’t find Maudite, use another amber or Belgian‑style ale. The goal is rich maltiness with a bit of spice.
- Vegetables: Add carrots, potatoes, or celery root for a fuller stew.
- Thickness: If too thin at the end, simmer longer or add a bit of dissolved flour/cornstarch. (Le Coup de Grâce)
Would you like a slower crockpot version or a simpler beer meatballs stew with fewer steps? I can tailor it!
