Pork meatballs with Noire de Chambly






• 300 g ground pork

• 1 egg

• 40 ml bread crumbs

• 45 ml flour

• 15 ml butter

• 60 ml dill bunch

• 60 ml flat-parsley bunch

• 2 ml powdered mustard

• 10 ml fresh ginger, grated

• One pinch of salt and ground pepper



• 2 bottles of Noire de Chambly (341 ml)

• 200 ml white mushrooms, sliced

• 10 ml fresh garlic, chopped

• 60 ml onion, cut into small dice (brunoise)

• 150 ml chopped bacon

• 15 ml butter

• 250 ml maple syrup

• 1 litre water

• 350 ml new potatoes, cut into wedges

• 100 ml carrots, diced

• 20 ml white flour

• 20 ml melted butter

• Fresh dill and parsley

• Salt and ground pepper

A participation of

Josiane Perron




• Mix all the ingredients. Make golf ball-size meatballs and cover with flour.

• Melt a knob of butter in a non-stick pan and sear the meatballs to obtain a nice coloration on the outside.

• Remove the meatballs and set aside.



• Melt the butter in a saucepan and add the mushrooms, garlic, onion and bacon.

• Once it is nicely coloured, add the Noire de Chambly, the maple syrup and the water. Bring to a boil and add the meatballs. Reduce heat to medium-high and simmer for 15 minutes.

• Add the potatoes and the carrots. Cook for 15 minutes at medium-high heat and season with salt and fresh ground pepper.

• To finish, use a whip mix the flour with the melted butter and add to the gravy.

• Garnish with chopped fresh dill and parsley.

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