Tourtière Meatballs
This easy-to-make meatball recipe incorporates the flavours of a class Tourtière. These meatballs can be served as a main dish or perfect as an appetizer.
Combine spice blend mixture and store in an airtight container.
In a large bowl, combine ground beef, ground veal, 2-1/2 tsp of spice blend, cream, egg yolks and panko crumb mixture. Shape into 1-inch (2.5 cm) balls, placing on foil or parchment-lined baking sheet.
Bake meatballs in a 400°F oven, turning once, until golden brown for 15 to 20 minutes or until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
To make the ketchup, combine all ingredients in a saucepan. Bring to a boil. Reduce heat; simmer 15 minutes. Pour warm sauce into a blender container and blend until smooth. Pour sauce through a fine mesh sieve to remove any seeds. Chill and reserve for use.
Toss cook meatballs with some of the reserved Saskatoon Berry Ketchup.
Makes 16 meatballs.
Ingredients
Directions
Combine spice blend mixture and store in an airtight container.
In a large bowl, combine ground beef, ground veal, 2-1/2 tsp of spice blend, cream, egg yolks and panko crumb mixture. Shape into 1-inch (2.5 cm) balls, placing on foil or parchment-lined baking sheet.
Bake meatballs in a 400°F oven, turning once, until golden brown for 15 to 20 minutes or until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
To make the ketchup, combine all ingredients in a saucepan. Bring to a boil. Reduce heat; simmer 15 minutes. Pour warm sauce into a blender container and blend until smooth. Pour sauce through a fine mesh sieve to remove any seeds. Chill and reserve for use.
Toss cook meatballs with some of the reserved Saskatoon Berry Ketchup.
Makes 16 meatballs.