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Porcupine meatballs https://www.metro.ca/userfiles/image/recipes/boulettes-porc-epic-11467.jpg PT35M PT1H00M PT1H35M
Prepare the poutine gravy as per the instructions on the packaging. Set aside.Preheat the oven to 350°F. Combine all the ingredients for the meatballs in a bowl with your hands.Shape 24 meatballs with your hands and place them on a baking sheet. Pour the poutine gravy over the meatballs. Cover with aluminum foil. Bake for 1 hour. During the last 5 minutes, bake uncovered to brown the meatballs.While the meatballs are in the oven, cook the potatoes and onion in a pot of boiling water. As they cook, add a bit of coarse salt. When you can easily mash them with a fork, drain.Add the potatoes and onion in a bowl. Mash. Add the butter and milk. Use a hand mixer to whip the potatoes into a smooth and creamy mixture. Adjust the seasoning. Add a bit of milk if needed.Prepare the second pack of Le Connaisseur poutine sauce as per the instructions on the packaging.Serve the meatballs with a bit of gravy and a side of onion mashed potatoes. Enjoy.Source: Ariane Paris
6
4 2 5 3
For the meatballs: 1 pkg Le Connaisseur poutine sauce 1 1/2 lbs (750 g) ground beef 1/2 cup (125 ml) instant rice 2 tablespoons (30 ml) fresh basil chopped 2 tablespoons (30 ml) fresh cilantro chopped 2 tablespoons (30 ml) fresh parsley chopped 1 yellow onion finely chopped 1/2 cup (125 ml) shredded cheddar cheese 1 egg To taste salt and pepper For the mashed potatoes: 10 yellow potato peeled and roughly chopped 1 yellow onion roughly chopped 3 tablespoons (45 ml) butter 1/2 cup (125 ml) milk For serving: 1 pkg Le Connaisseur poutine sauce
Porcupine meatballs

Porcupine meatballs

Rate this recipe
2 Votes
6
Main course
0:35
Preparation
1:00
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • For the
    meatballs:
  • 1 pkg
    Le Connaisseur poutine sauce
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  • 1 1/2 lbs
    (750 g)
    ground beef
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  • 1/2 cup
    (125 ml)
    instant rice
  • 2 tablespoons
    (30 ml)
    fresh basil chopped
  • 2 tablespoons
    (30 ml)
    fresh cilantro chopped
  • 2 tablespoons
    (30 ml)
    fresh parsley chopped
  • 1
    yellow onion finely chopped
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  • 1/2 cup
    (125 ml)
    shredded cheddar cheese
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  • 1
    egg
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    30 un.


  • To taste
    salt and pepper
  • For the
    mashed potatoes:
  • 10
    yellow potato peeled and roughly chopped
  • 1
    yellow onion roughly chopped
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    2 lb, PRODUCT OF SOUTH AFRICA OR ARGENTINA ROMAINE HEARTS 3 PK, PRODUCT OF U.S.A VIDALIA YELLOW SWEET ONIONS 3 lb PRODUCT OF U.S.A., No. 1 GRADE LIMES 1 lb, PRODUCT OF MEXICO


  • 3 tablespoons
    (45 ml)
    butter
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  • 1/2 cup
    (125 ml)
    milk
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  • For
    serving:
  • 1 pkg
    Le Connaisseur poutine sauce
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Imprimer ma sélection

Preparation

Prepare the poutine gravy as per the instructions on the packaging. Set aside.

Preheat the oven to 350°F. Combine all the ingredients for the meatballs in a bowl with your hands.

Shape 24 meatballs with your hands and place them on a baking sheet. Pour the poutine gravy over the meatballs. Cover with aluminum foil. Bake for 1 hour. During the last 5 minutes, bake uncovered to brown the meatballs.

While the meatballs are in the oven, cook the potatoes and onion in a pot of boiling water. As they cook, add a bit of coarse salt. When you can easily mash them with a fork, drain.

Add the potatoes and onion in a bowl. Mash. Add the butter and milk. Use a hand mixer to whip the potatoes into a smooth and creamy mixture. Adjust the seasoning. Add a bit of milk if needed.

Prepare the second pack of Le Connaisseur poutine sauce as per the instructions on the packaging.

Serve the meatballs with a bit of gravy and a side of onion mashed potatoes. Enjoy.

Source: Ariane Paris

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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