Catalan-Style Pork Meatball and Noodle Stew

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A rustic Catalan classic built around thin noodles simmered in a fragrant tomato-paprika broth with tender pork shoulder, sliced chorizo, and tiny hand-rolled pork meatballs called pilotes. Everything cooks in a single wide clay cazuela, so the noodles absorb every drop of the savory, smoky juices.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 30 gFat
• 9 gSaturated Fat
• 50 gCarbs
• 4 gFiber
• 7 gSugar
• 42 gProtein
• 1180 mgSodium
• 880 mgPotassium
• 130 mgCalcium
• 5.5 mgIron
• 50 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the meatballs

• 8 oz ground pork
• 1/3 cup plain breadcrumbs
• 1 large egg yolk
• 2 cloves garlic, finely minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

For the stew base

• 3 tbsp extra-virgin olive oil
• 8 oz boneless pork shoulder, cut into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 1 red bell pepper, finely diced
• 3 oz dry-cured Spanish chorizo, sliced into thin coins
• 1 tsp smoked paprika (pimentón de la Vera)
• 1 tbsp double-concentrated tomato paste
• 1 cup canned crushed tomatoes

For the noodles and finishing

• 6 cups low-sodium chicken broth
• 1 bay leaf
• 8 oz thin dried noodles (fideos, fideuà, or angel hair), broken into 2-inch pieces
• Kosher salt and black pepper, to taste
• 2 tbsp chopped flat-leaf parsley, for garnish

Directions

1. Make the meatballs: In a medium bowl, combine the ground pork, breadcrumbs, egg yolk, garlic, parsley, salt, and pepper. Mix gently just until blended, then roll into 12 small walnut-sized balls and set aside on a plate.
2. Heat 2 tablespoons of the olive oil in a wide clay cazuela or heavy Dutch oven over medium-high heat. Add the pork shoulder cubes and sear until golden brown on all sides, about 5 minutes; transfer to a bowl.
3. Add the meatballs to the same pot and brown on all sides, about 4 minutes total. Transfer to the bowl with the pork shoulder.
4. Pour the remaining 1 tablespoon of oil into the pot, then add the onion, bell pepper, and chorizo. Cook, stirring often, until the vegetables are softened and the chorizo has released its red oil, about 6 minutes.
5. Sprinkle in the smoked paprika and stir in the tomato paste; cook for 1 minute until fragrant and brick-red. Add the crushed tomatoes and simmer for 5 minutes to concentrate the flavor.
6. Pour in the chicken broth, drop in the bay leaf, and return the seared pork shoulder to the pot. Bring to a steady boil over medium-high heat.
7. Add the broken noodles, reduce the heat to medium-low, and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the noodles are just tender and the broth has thickened slightly.
8. Nestle the browned meatballs back into the stew and warm through for about 2 minutes. Season to taste with salt and pepper, then discard the bay leaf.
9. Ladle the stew into warm bowls, scatter the chopped parsley over the top, and serve immediately with crusty country bread.

Cook’s Notes

• Use a true earthenware cazuela if you have one – it retains heat evenly and lends an unmistakable rustic earthiness to the broth.
• If authentic fideos are unavailable, break angel hair or capellini pasta into 2-inch lengths for a very similar texture.
• The pilotes can be rolled and chilled up to a day ahead, which lets the garlic and parsley penetrate the meat for deeper flavor.
• For a coastal twist, swap the pork shoulder for 8 oz of raw peeled prawns and add a handful of mussels during the final 4 minutes of cooking.
• A small splash of dry white wine stirred in with the crushed tomatoes brightens the rich, smoky base.

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