A hearty and flavorful stew featuring tender pork meatballs and vegetables, perfect for a comforting meal.
Combine the ground pork, breadcrumbs, egg, mustard, salt, pepper, cloves, cinnamon, and nutmeg in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into small meatballs, about 1 inch in diameter.
Use damp hands to prevent the mixture from sticking.
Heat the olive oil in a casserole dish over medium-high heat and brown the meatballs on all sides.
Do this in batches if necessary to avoid overcrowding the pan.
Remove the meatballs and set aside. Add the onions and garlic to the casserole and sauté until softened.
Stir frequently to prevent the garlic from burning.
Sprinkle the flour over the onions and garlic, stirring constantly to cook the flour.
This step thickens the stew base.
Gradually add the beef stock, stirring to combine and prevent lumps.
Ensure the stock is at room temperature to avoid clumping.
Return the meatballs to the casserole, cover, and simmer for 30 minutes.
Stir occasionally to prevent sticking.
Add the potatoes and continue to simmer, partially covered, until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
