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.