Tourtière, a savoury Quebeçois meat pie, has become a holiday must-have for many across Canada. Here we’ve incorporated the flavours into easy-to-make meatballs and added a cranberry glaze for festive noshing.
Baking Time: 20 minutes
- 250 g Ontario Mushrooms
- 1/2 cup (125 mL) coarsely chopped Ontario Onion
- 750 g lean Ontario Ground Beef
- 1-1/2 tsp (7 mL) each dried sage leaves, thyme leaves and celery salt
- 1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg
- 3/4 cup (175 mL) packed mashed Ontario Potato (about 1 potato)
- 1 cup (250 mL) smooth jellied cranberry sauce
- 1/4 cup (50 mL) each barbecue sauce
- 2 tbsp (25 mL) Ontario Maple Syrup
In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches (2.5 cm).
Arrange racks in top and bottom third of oven. Spray or oil 2 large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350ºF (180ºC) oven, switching racks half way through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheet for 3 minutes. Remove to large serving bowl.
Glaze: Meanwhile, in medium skillet, over medium-low heat, combine jellied cranberry sauce, barbecue sauce, 1/4 cup (50 mL) water and maple syrup, stirring often, until melted and fairly smooth. If desired, stir in more water, a tablespoon (15 mL) at a time. Pour over meatballs and stir gently to coat. Serve with toothpicks.
Tip: Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container for up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.
1 Meatball (When recipe makes 42):
- PROTEIN: 4 grams
- FAT: 1 gram
- CARBOHYDRATE: 4 grams
- CALORIES: 40
- FIBRE: 0 grams
- SODIUM: 65 mg