Tourtière, a savoury Quebeçois meat pie, has become a holiday must-have for many across Canada. Here we’ve incorporated the flavours into easy-to-make meatballs and added a cranberry glaze for festive noshing.
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Baking Time: 20 minutes
Makes about 42 meatballs
Meatballs:
8 oz (250 g) Ontario Mushrooms
1/2 cup (125 mL) coarsely chopped Ontario Onion
1-1/2 lb (750 g) lean Ontario Ground Beef
1-1/2 tsp (7 mL) each dried sage leaves, thyme leaves and celery salt
1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg
3/4 cup (175 mL) packed mashed Ontario Potato (1 potato)
Glaze:
1 cup (250 mL) smooth jellied cranberry sauce
1/4 cup (50 mL) each barbecue sauce and water
2 tbsp (25 mL) Ontario Maple Syrup
In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches (2.5 cm).
Arrange racks in top and bottom third of oven. Spray or oil 2 large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350°F (180°C) oven, switching racks half way through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheets for 3 minutes. Remove to large serving bowl.
Meanwhile, in medium skillet, over medium-low heat, combine cranberry, barbecue sauce, water and maple syrup, stirring often, until melted and fairly smooth. If desired, stir in more water, a tablespoon (15 mL) at a time.
Pour over meatballs and stir gently to coat. Serve with toothpicks.
Tip: Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.
Nutritional Information:
1 Meatball (when recipe makes 42):
PROTEIN: 4 grams
FAT: 1 gram
CARBOHYDRATE: 4 grams
CALORIES: 40
FIBRE: 0 grams
SODIUM: 65 mg
– Printed with permission from Foodland Ontario
