Granny Rita's Meatball Stew Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 908 g (2 lb) lean ground meat of your choice (pork, veal, beef)
• 1 yellow onion, finely chopped
• 3, 5 ml (3/4 tsp) salt
• 0.5 ml (1/8 tsp) pepper
• 5 ml (1 tsp) ground cinnamon
• 0.5 ml (1/8 tsp) ground cloves
• Olive oil, for cooking

Sauce

• 45 ml (3 tbsp) margarine
• 750 ml (3 cups) chicken stock
• 500 ml (2 cups) water
• 2 bay leaves
• 95 g (2/3 cup) all-purpose flour "La Merveilleuse", grilled *

PREPARATION

1. Preheat the oven to 230 °F (110 °C ).
2. In a bowl, combine all the meatball ingredients, except the oil. Shape into meatballs of about 4 cm (1 ½”) in diameter (about 48 dumplings).
3. Place the meatballs on a baking sheet lined with parchment paper brushed with a little oil. Bake on the centre rack of the oven for 30 minutes.
4. In a large saucepan, melt margarine. Remove from heat and add toasted flour, stirring with a wooden spoon.
5. Add the chicken broth and water, stirring with a whisk to avoid lumps. Add the bay leaves and return to the heat.
6. Whisk the mixture to a boil over medium heat until the sauce begins to thicken.
7. Add the pre-cooked meatballs. As soon as the mixture comes to a boil again, cover and simmer over low heat for 20 minutes, stirring frequently to make sure the sauce does not stick to the bottom of the pan.