Meatball Stew Tacos

  • Preparation 30 MIN
    Cooking 20 MIN
  • Servings 4



Sauce (see note)




  1. In a bowl, using your hands, combine the ground pork, breadcrumbs, mustard, spices and egg. Season with salt and pepper.
  2. Using 1-tbsp (15 ml) ice cream scoop, shape the meat mixture into balls. Finish rolling them between lightly oiled hands. Place on a plate.


  1. In a small bowl, combine the flour and spices. Set aside.
  2. In a large non-stick skillet over medium-high heat, brown the meatballs in 2 tbsp of the butter. Set aside on a plate.
  3. Melt the remaining butter in the skillet. Add the flour mixture and cook for 1 minute while stirring. Add the broth and bring to a boil while whisking. Season with salt and pepper. Simmer gently for 5 minutes or until the sauce thickens. Return the meatballs to the skillet and cook for another 2 minutes, stirring to coat the meatballs in the sauce and to heat them through. Adjust the seasoning.


  1. Spread the cranberry sauce over the tortillas. Top each tortilla with lettuce, carrot and 3 meatballs. Sprinkle with parsley, if desired.


You can replace the sauce in this recipe with 1 cup (250 ml) of our RICARDO traditional stew sauce. Jars of the traditional stew sauce can be found at IGA stores across Quebec.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.