Delicious Pork Stew Recipe With Meatballs – Try It Now!

Looking for a hearty, comforting meal that’s perfect for a cozy night in or a gathering with friends? Look no further than the classic French-Canadian dish of Ragoût De Pattes De Cochon, or Pork Stew with Meatballs. This stew is a family favorite that’s been passed down through generations and remains a beloved staple of traditional cuisine today.

With tender chunks of pork hock, savory pork meatballs, and a rich broth infused with warming spices like nutmeg, clove, and cinnamon, this dish is guaranteed to warm you up from the inside out. It’s the ultimate comfort food that’s perfect for any occasion.

Despite its humble origins as a rustic peasant dish, Ragoût De Pattes De Cochon has become a delicacy appreciated by all ranks of society. The pig feet might seem intimidating at first, but trust us – they add an incredible depth of flavor to the stew.

So if you’re ready to transport your taste buds straight to Quebec and experience a truly authentic French-Canadian culinary delight, follow along with our recipe and prepare yourself for a delicious adventure.

Why You’ll Love This Recipe

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)
Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

If you’re looking for a hearty and delicious meal that will satisfy your taste buds, look no further than Ragoût De Pattes De Cochon or Pork Stew with Meatballs. This French Canadian classic is packed with flavor and warmth, the perfect dish to enjoy on a cold winter evening or any time you’re in need of some serious comfort food.

What makes this recipe truly special is the combination of ingredients used. The ground pork and beef bring a rich meatiness to the stew, while the addition of allspice, nutmeg, cinnamon, clove, and pepper create a complex and satisfying blend of flavors. And let’s not forget about the star of the show – the pork shank meatballs. These tender and flavorful meatballs provide an additional layer of texture and taste to the dish.

But what sets this recipe apart from others is its versatility. While it may be traditionally served with pigs’ feet, there are plenty of substitutions and variations available. You can use other cuts of pork or even beef if you prefer. And if you’re not a fan of meatballs, they can easily be left out or replaced with another protein like chicken or turkey.

Not only is this dish incredibly delicious, but it’s also easy to make in large quantities – making it perfect for dinner parties or gatherings with friends and family. It’s also a great meal to make ahead of time as it can be stored in the refrigerator or freezer for later consumption.

In summary, Ragoût De Pattes De Cochon is a delectable recipe that will impress everyone who tries it. With its succulent meatballs swimming in a rich broth infused with spices and vegetables, this French Canadian classic may soon become one of your go-to comfort foods. So why not give it a try for your next gathering? Your taste buds will thank you!

Ingredient List

 Smoky bacon and golden meatballs – the perfect duo!
Smoky bacon and golden meatballs – the perfect duo!

Below is a list of ingredients required for your Pork Stew with Meatballs. Make sure to grab all of them before you begin cooking.

  • 2-3 de pattes or pork hocks (1 kg-2.2 lb)
  • 2 lbs ground pork (or a combination of ground pork and beef)
  • 1 onion, chopped
  • 1 chicken bouillon cube
  • 1 tbsp butter
  • 4 tsp coarse salt or to taste
  • 3 cloves
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • Pinch of nutmeg
  • Pinch of pepper
  • Water (enough to cover the meat in a large pot)
  • Flour (for rolling the meatballs)
  • Olive oil (1-2 tsp)

Note: For those who are not familiar with French Canadian cuisine, de pattes and pattes de cochon refer to pig’s feet/pork shank.

The Recipe How-To

 Fall-off-the-bone pork trotters in a flavour-packed stew
Fall-off-the-bone pork trotters in a flavour-packed stew

Here’s how to make the delicious Ragoût De Pattes De Cochon, a hearty pork stew with meatballs that is perfect for comfort food cravings.

The Ingredients

For this recipe, you will need:

  • 2 pounds (1 kg) of pork shank or pig feet cut into small pieces
  • 1 pound (500 g) of ground pork
  • 1/2 pound (250 g) of ground beef
  • 2 onions, chopped
  • 1 chicken bouillon cube
  • 5 cups (1.2 L) of water
  • 4 tablespoons (60 g) of butter
  • 1 teaspoon (5 g) of nutmeg
  • 3 cloves (2 g) of garlic, minced
  • 1 teaspoon (5 g) of cloves
  • 2 teaspoons (10 g) of cinnamon
  • Salt and pepper to taste
  • Flour for dusting meatballs

Preparing the Stew

Step One: In a large pot over medium heat, add the olive oil and cook the onions until they become translucent.

Step Two: Add the pork shank or pig feet into the pot and brown them on all sides.

Step Three: Add the chicken bouillon cube, spices including nutmeg, cinnamon, cloves and minced garlic along with salt and pepper to taste.

Step Four: Pour in water slowly allowing it to come to a gentle boil. Reduce heat to low and cook for at least two hours until the meat is tender.

Preparing the Meatballs

While your stew is cooking, work on preparing your meatballs. It’s alright if you have some leftover dough since that can be used in other recipes such as porcupine meatballs.

Step One: In a mixing bowl combine ground pork, ground beef, breadcrumbs, onion powder, salt and pepper. Using gloves or clean hands mix gently until all ingredients are incorporated.

Step Two: Form small balls roughly around single bite size.

Step Three: Roll each ball gently across flour ensuring they are well coated with flour on all sides.

Step Four: Heat vegetable oil in a separate pan until hot but not smoking then add your meatballs to it. Cook for roughly five minutes until browned and set aside until ready for use.

Combining Stew & Meatballs

Once the stew has been cooking for at least two hours and the pork shank/pig feet are tender enough that they easily fall off their bones, it’s time to add the meatballs!

Step One: Slowly lower your fried flour-coated meatballs into your pot of stew while stirring gently.

Step Two: Reduce heat to simmer and cover for an additional hour before serving family style at your next dinner party! Enjoy!

Substitutions and Variations

 A hearty meal that's perfect for your next dinner party
A hearty meal that’s perfect for your next dinner party

One of the joys of cooking is the ability to experiment with substitutions and variations to suit your taste preferences. For this Ragoût De Pattes De Cochon recipe, there are a few substitutions and variations you can try out.

Firstly, if you don’t have pork hocks or shanks available, you can substitute them with other cuts of pork such as shoulder or butt. However, be aware that those cuts may not provide the same fatty richness that pork hock or shank would.

If you prefer to use only pork or beef instead of both in your stew meatballs recipe, you can adjust the recipe accordingly. You can also experiment with adding more spices like allspice or cloves for deeper and richer flavors.

Additionally, for a lighter broth, you can use chicken or vegetable stock along with water instead of using just water and bouillon cube. Also, for those who are gluten intolerant, you can replace flour with cornstarch or gluten-free flour as a thickening agent at the end.

Finally, if you want to add more vegetables to your ragout de pattes recipe, feel free to mix in some carrots, celery, or potatoes to give it a hearty flavor. Regardless of these variations or substitutions, the result should still be a delicious and satisfying meal enjoyed by family and friends alike.

Serving and Pairing

 Warm up with a bowl of this rich and savoury pork stew
Warm up with a bowl of this rich and savoury pork stew

Now that you have cooked this delicious and hearty Ragoût De Pattes De Cochon, it is time to serve and enjoy it! This recipe is a classic French-Canadian dish that is perfect for a family gathering or a dinner party. You can serve it as the main dish with some crusty bread on the side, or you can pair it with some traditional side dishes.

One excellent pairing option is some boiled potatoes accompanied by fresh parsley, butter, and coarse salt. The potatoes will melt in your mouth, and when combined with the rich flavors of the pork shanks and meatballs, they will create a savory and delightful experience.

Another popular pairing for Ragoût De Pattes De Cochon is roasted vegetables such as carrots and acorn squash. Roasting the vegetables intensifies their flavors and brings out their natural sweetness, which pairs perfectly with this savory pork stew.

To complement these rich flavors, some red wine such as pinot noir or zinfandel would be an excellent pairing. If you prefer beer instead, opt for a Belgian-style ale or a dark lager.

Finally, for dessert, why not try some homemade apple sauce or a warm fruit tart? These lightly sweet options will complement the dish without overwhelming the palate.

Overall, this dish is very versatile when it comes to pairing options. You can play around with different sides and beverages to create your own perfect complement for Ragoût De Pattes De Cochon according to your taste preference. Whatever you choose, enjoy this classic French-Canadian comfort food with family and friends!

Make-Ahead, Storing and Reheating

 Tender pork in a tomato-based sauce simmered to perfection
Tender pork in a tomato-based sauce simmered to perfection

As with most stews, this Pork Stew with Meatballs tastes even better the next day after it has had a chance to sit and develop its flavors. Therefore, it is perfect for making ahead of time if you are planning on serving it at a party or gathering.

To make ahead of time, simply follow the recipe instructions completely but stop at the point just before adding in the meatballs. Allow the pork hocks stew to cool completely, then store it in an airtight container in your fridge for up to 2 days.

When ready to serve, take the stew out of the fridge and reheat it on a low-heat setting on your stove for about 15-20 minutes. Make sure to not boil it as this can toughen the meat. Once heated through, add in your meatballs as per the recipe instructions and let them cook through completely.

If you have leftovers, store them in an airtight container in your fridge for up to 3 days or freeze any excess for up to 2 months. When reheating leftovers from the fridge or freezer, simply reheat them on a low setting until they are warm throughout.

This flavor-packed dish is versatile and adaptable – perfect make-ahead comfort food that will impress your dinner guests every time!

Tips for Perfect Results

 The secret to a rich, flavourful stew? Slow cooking, of course!
The secret to a rich, flavourful stew? Slow cooking, of course!

To achieve perfect results for Ragoût De Pattes De Cochon, some tips and tricks can come in handy. Allow me to share with you some of the things that I find helpful in making this dish.

First, it’s important to use high-quality meat when making Ragoût De Pattes De Cochon. You can choose either ground pork, ground beef or both when making the meatballs. For the pork shank, get fresh pork hocks from a reputable butcher. This will help ensure that your stew is tender and flavourful.

Next, don’t be afraid to season your meat and blend your own spices. Mix together pepper, allspice, nutmeg, cloves, salt and cinnamon for added flavor. Remember to taste and adjust as needed.

When making the sauce, make sure to add an onion, chicken bouillon cube and water to enhance the flavor. Additionally, butter and flour are necessary for creating a mouth-watering roux.

Another tip is to let the stew simmer on low heat until the meat is fork-tender. This will infuse all the flavors together while also ensuring that the meatballs have cooked through fully.

Lastly, don’t forget to serve your Ragoût De Pattes De Cochon hot with a side of crusty bread or over mashed potatoes. This will complement the hearty flavors of this French-Canadian classic stew perfectly.

By following these simple tips, you can elevate your Ragoût De Pattes De Cochon to new heights and impress your guests with its rich combination of flavors!

Bottom Line

In conclusion, the Ragoût De Pattes De Cochon (Pork Stew with Meatballs) recipe is a truly delicious French-Canadian dish that will leave your guests wanting more. This recipe combines the unique flavors of nutmeg, clove, cinnamon, and allspice to create a mouthwatering pork stew meatball dish that will satisfy any palate. It’s perfect for any chilly evening when you want to impress your guests with a classic and flavorful recipe.

Don’t be intimidated by its complex name; the ingredient list is simple enough, and you can customize it according to your preferences. You can easily substitute ground turkey or chicken for the pork mixture or adjust the amount of spice to your liking. You can also pair it with some crusty bread or serve it over egg noodles or creamy mashed potatoes to soak up all the delicious gravy.

In short, this French-Canadian delicacy is a must-try recipe for anyone who loves comforting and hearty meals. Whether you’re hosting a dinner party or just want to make something special for your family, this pork stew with meatballs will never disappoint. So go ahead, bolster up your culinary game and make this delectable delight!

Ragoût De Pattes De Cochon (Pork Stew With Meatballs)

Ragoût De Pattes De Cochon (Pork Stew With Meatballs) Recipe

This is a traditional Quebecois stew made from pork hocks. I'm looking for recipes that DH remembers from childhood. This one was found on and .The stew is a modification of one by Jehane Benoit, a famous Quebec cook. For a richer stock, caramelize you onions and hocks until dark brown. You can use Recipe #356677 - Caramelized Onions. NOTE: The cooking time doesn't include the optional (but recommended to reduce fat content) overnight refrigeration time.
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Prep Time 30 mins
Cook Time 6 hrs 15 mins
Course Main Course
Cuisine Haitian
Calories 378.2 kcal



  • 3 lbs pork hocks
  • 1 teaspoon coarse salt
  • 1/4 teaspoon pepper, freshly ground
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon clove, ground
  • 1/8 teaspoon nutmeg
  • 2 tablespoons butter, to caramelize onions
  • 2 tablespoons fat, ie shortening, lard, to brown hocks
  • 4 -6 cups water
  • 1 chicken bouillon cube
  • 1 cup onion, sliced and caramelized
  • 4 -6 tablespoons flour, roasted
  • 1/2 cup water
  • salt, to taste
  • pepper, to taste
  • allspice, to taste


  • 2 lbs ground beef
  • 1 lb ground pork
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon clove, ground
  • 1/8 teaspoon nutmeg


  • STOCK:
  • The day before serving the ragout, season pork hocks with salt, pepper, cinnamon, cloves and nutmeg.
  • Caramelized onions in a deep saucepan in 2 Tbsp butter (Recipe #356677). Remove from saucepan.
  • In same saucepan, melt 2 tbsp fat and , then brown hocks until dark brown in colour on all sides (this is the secret to a great ragout).
  • Add water, chicken bouillon cube, and onions to pork hocks. Bring to a boil, and then simmer for at least two hours, until meat falls from bones.
  • At this point it's a good idea to remove pork hocks from saucepan and refrigerate the hocks and ragout overnight in fridge so that you can.
  • Remove/skim the congealed fat.
  • Roast flour in 350F oven until caramel brown. This takes about 1 hour. (should be dark brown but not burnt so keep an eye on it). Alternatively you may brown the flour in a hot dry pan (No oil!), stirring continuously until it's a rich, deep, brown colour. (You must be careful not to burn the flour by controlling the temperature of your pan and stirring constantly until done).
  • Remove meat from bone and set aside.
  • Thicken ragout by using a jar or blender to mix the roasted flour with the 1/2 cup water and pour into the ragout, stirring until well mixed and broth has thickened to a nice consistency.
  • Season with salt, pepper and allspice to taste.
  • Add cooked pork meatballs and pork meat and heat thoroughly.
  • Mix all ingredients and pat mixture into a 1 inch thick rectangle, then cut into 1 inch squares.
  • Shape each square into a 1 inch meatball.
  • Bake in 400F oven for 10 minutes.
  • Add to Ragoût de pattes to complete cooking.
  • Ragout is sometimes served with boiled or mashed potatoes.

Your Own Notes


Serving: 269gCalories: 378.2kcalCarbohydrates: 4.3gProtein: 25.1gFat: 28.2gSaturated Fat: 11.7gCholesterol: 103.3mgSodium: 644.1mgFiber: 0.5gSugar: 0.8g
Keyword Canadian, Kid-Friendly, Meat, One-Dish Meal, Oven, Pork, Refrigerator, Roast, Stew, Stove Top
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