Protein Swap | Pork Meatballs over Air-Fried Poutine
with Green Peas
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
“Fry the fries” is the most fun cooking instruction ever, especially when you have an Air Fryer to help out. They go into a poutine with cheese curds and gravy, punctuated by peas. This Québec classic hosts meatballs pan-browned to fork-tender.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- 150g Green peas
- 12g Beef demi-glace
- 30g Panko
- 100g Cheese curds
- 18g 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:
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
1 or 2 Eggs
Air fryer
Total Fat
51 g
Saturated Fat
24 g
Sodium
1540 mg
Total Carb
69 g
Sugars
7 g
Protein
50 g
Fibre
8 g
Preparation
Fry the fries
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the potatoes into fries. In a large bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Place in the air fryer basket and fry, tossing often, 16 to 18 min., until lightly browned and tender.
Prepare the meatballs
- Meanwhile, in a large bowl, combine the beef, panko, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook the meatballs
- In a medium 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 2 tbsp butter (double for 4 portions) on medium.
- Add the remaining spices and cook, stirring often, 1 to 2 min., until a paste forms.
- Add the demi-glace, peas, ¾ cup water (double for 4 portions) and pepper.
- Cook, scraping up any browned bits, 2 to 4 min., until thickened.
Plate your dish
- Divide the fries between your plates.
- Top with the meatballs, cheese curds and gravy.
- Garnish with freshly cracked black pepper. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
