Tourtière Meatballs

Rating

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.

ShareTweetSaveShare

Servings16 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Spice Blend
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp summer savoury
 ¼ tsp cloves, ground
 ½ tsp nutmeg, ground
  tsp mace, ground
  tsp cayenne pepper
  tsp ground black pepper
Meatballs
 ½ lb each lean ground beef and veal
 2 ½ tsp spice blend per lb of beef/veal
 3 tbsp cream
 2 egg yolks
 ¼ cup panko crumbs soaked in 2 tbsp milk for 10 minutes
Saskatoon Berry Ketchup
 4 cups ketchup
 3 cups saskatoon berries
 ½ cup red wine vinegar
 ½ cup maple syrup
 1 can (330 ml) cola
 ½ tsp black pepper, ground

1

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

Spice Blend
 1 tsp onion powder
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp summer savoury
 ¼ tsp cloves, ground
 ½ tsp nutmeg, ground
  tsp mace, ground
  tsp cayenne pepper
  tsp ground black pepper
Meatballs
 ½ lb each lean ground beef and veal
 2 ½ tsp spice blend per lb of beef/veal
 3 tbsp cream
 2 egg yolks
 ¼ cup panko crumbs soaked in 2 tbsp milk for 10 minutes
Saskatoon Berry Ketchup
 4 cups ketchup
 3 cups saskatoon berries
 ½ cup red wine vinegar
 ½ cup maple syrup
 1 can (330 ml) cola
 ½ tsp black pepper, ground

Directions

1

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.

Tourtière Meatballs
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply