Pattes de Cochon (French Canadian Pork Hock Stew)

Step 1: For Broth:

Step 2: Cover pork hocks with water, add chopped onion, garlic powder, allspice, salt and pepper.

Step 3: Simmer for about 2 hours, adding water as needed.

Step 4: Remove hocks, cool and take meat off bones.

Step 5: Strain the broth and reserve.

Step 6: For Meat Balls:

Step 7: Mix ground meat, egg, allspice, onion salt, onion chips, garlic powder, nutmeg and allspice together and form into small meatballs.

Step 8: Roll the meatballs in flour to coat.

Step 9: Place on a cookie sheet and bake at 350 degrees for 20 minutes.

Step 10: Remaining steps:

Step 11: Brown the dry flour in frying pan until light golden brown.

Step 12: Mix flour well with 1 1/2 cup water and add to broth.

Step 13: Once meatballs are out of the oven, place in a casserole dish and cover with broth.

Step 14: Simmer in 275 degree oven for 3 hours.

Step 15: Add meat from pork hocks and let simmer for another hour.