Meatballs & Pork Hocks Stew

Ingredients

• 4 Quebec pork hocks, about 1.4 kg (3 lbs.)
• 3 tbsp. 45 ml butter or vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. 15 ml juniper berries
• 2 bay leaves
• 1 tsp. 5 ml ground cinnamon
• Salt and pepper, to taste

Meatballs

• 1 kg 2.2 lbs. ground Quebec pork
• 1 onion, finely chopped
• 1/2 cup 125 ml breadcrumbs
• 2 eggs
• 2 cloves garlic, minced
• 1 tbsp. 15 ml mustard
• 1 tbsp. 15 ml ground savory
• 1 tsp. 5 ml ground cinnamon
• 1/2 tsp. 2.5 ml ground cloves
• 1/4 cup 60 ml butter or vegetable oil

Sauce

• 1/4 cup 60 ml butter or vegetable oil
• 1 carrot, brunoise cut
• 2 stalks celery, brunoise cut
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups 1.5 L cooking juice from the hocks or vegetable broth
• 1 cup 250 ml red wine
• 1/4 cup 60 ml cornstarch, dissolved in a bit of cold water
• 1/4 cup 60 ml maple syrup
• 1 tbsp. 15 ml ground savory