Base
2 lbs pork hocks
3 onions
3 garlic cloves
2-3 bay leaves
pinch of cloves
salt

Place all ingredients in large cooking pot. Cover with water. Cook for about 2 hours, or until meat breaks off easily. Cool slightly. Remove skin and fat; shred meat from hocks. Strain broth. Refrigerate overnight. On the following day, remove fat. (Chilling the broth hardens the fat and causes it to float to the surface, which makes it easy to remove.)

Meat balls
(Note that quantities of meat can vary. Use this recipe as a guideline.)
1 lb ground pork
1 lb ground beef
1 lb ground veal
1 egg
salt (I calculate about 1 small tsp per pound of meat.)
savory
3-4 garlic cloves, finely chopped
2 small onions, finely chopped
pinch of cloves (optional)
pepper, freshly ground

Combine ground meats and remaining ingredients. Shape into balls. Drop into boiling hock stew. Cook for 45 minutes. Combine broth with shredded meat. Bring a boil. Simmer 45 minutes.

Thickener for gravy
1/2 cup flour (I use whole spelt flour, but regular white flour can be used here, as was done in the olden days)

Brown flour in a non-stick pan over medium low heat. Stir. DO NOT ADD BUTTER! Keep an eye on the flour as it can burn quickly once it heats up. When golden brown, set aside.

When meatballs are cooked, scoop all meats from pot. Wisk browned flour into gravy. Simmer on medium heat until gravy thickens.

Serve with boiled potatoes. A fresh green salad and string beans are an excellent complement to this hearty dish.