Oven Meatball Stew with Winter Vegetables | RICARDO

Ingredients

• 3/4 cup (95 g) breadcrumbs
• 1 egg
• 3/4 cup (180 ml) milk
• 2 shallots, chopped
• 1/4 cup (10 g) flat-leaf parsley, finely chopped, plus more for serving
• 1 tbsp rosemary leaves, finely chopped
• 1 tsp salt
• 2.2 lb (1 kg) lean ground pork
• 2 cups (500 ml) beef broth
• 1/4 cup (35 g) toasted flour
• 3 carrots, peeled and cut into rounds 1/2 inch (1 cm) thick
• 3 parsnips, peeled and cut into rounds 1/2 inch (1 cm) thick
• 2 small red onions, cut into thin wedges
• 2 garlic cloves, chopped
• 1 small rutabaga, peeled and cut into large dice
• 1 tbsp (15 ml) olive oil
• 3 garlic cloves, thinly sliced
• 3 tbsp (45 ml) olive oil
• 1/2 cup (125 ml) sour cream