Protein Swap | Pork Meatball Poutine
with Squeaky Cheese Curds & Peas
Cooking time
30 minutes
Servings
4
Calories
830 /serving
Kids can work a shift at a Québec casse-croûte when they help assemble this fun and filling poutine supper. Oven-browned fries are topped with hearty pork meatballs, along with those must-have cheese curds and a rich brown gravy studded with peas.
We will send you:
- 510g Canadian-raised lean ground pork
- 900g Potatoes
- 300g Green peas
- 24g Beef demi-glace
- 200g Cheese curds
- 36g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
4 tbsp Butter
1 Egg
Total Fat
48 g
Saturated Fat
23 g
Sodium
1510 mg
Total Carb
57 g
Sugars
6 g
Protein
47 g
Fibre
7 g
Preparation
Roast the fries
- Preheat the oven to 450°F.
- Cut the potatoes into fries.
- On a lined sheet pan, toss with a drizzle of oil andS&P.
- Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the beef, 1 eggand S&P.
- Form into 16 meatballs.
Cook the meatballs
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the gravy
- In the same pan, heat 4 tbsp butteron medium.
- Add the spices and cook, stirring often, 1 to 2 min., until a paste forms.
- Add the demi-glace, peas, 1 ½ cups waterand pepper.
- Cook, scraping up any browned bits, 3 to 4 min., until thickened.
Plate your dish
- Divide the fries between your plates.
- Top with the meatballs,cheese curdsand gravy.
- Garnish with freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
