Beef Meatballs over Air-Fried Poutine
with Green Peas
Cooking time
20 minutes
Servings
2/4
Calories
940 /serving
“Fry the fries” is the most fun cooking instruction ever, especially when you have an air fryer to help out. They go into a poutine with cheese curds and gravy, punctuated by peas. This Québec classic hosts meatballs browned to fork-tender.
We will send you:
- 250g Canadian-raised lean ground beef
- 450g Potatoes
- 12g Beef demi-glace
- 150g Green peas
- 30g Panko
- 100g Cheese curds
- 18g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, silicon dioxide, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs • Milk • Mustard • Wheat
You will need:
Medium pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
1 or 2 Eggs
Air fryer
Total Fat
52 g
Saturated Fat
26 g
Sodium
1510 mg
Total Carb
69 g
Sugars
7 g
Protein
50 g
Fibre
8 g
Preparation
Fry the fries
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Cut the potatoes into fries. In a large bowl, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Place in the air fryer and fry, shaking often, 16 to 18 min., until lightly browned and tender.
Prepare the meatballs
- Meanwhile, in a medium bowl, combine the beef, panko, 1 egg (double for 4 portions) and S&P.
- Form into 8 meatballs (double for 4 portions).
Cook the meatballs
- In a medium pan, heat a drizzle of oil on medium-high.
- Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the gravy
- In the same pan, heat 2 tbsp butter (double for 4 portions) on medium.
- Add the remaining spices and cook, stirring often, 1 to 2 min., until a paste forms.
- Add the demi-glace, peas, ¾ cup water (double for 4 portions) and black pepper.
- Cook, scraping up any browned bits, 2 to 4 min., until thickened.
Plate your dish
- Divide the fries between your plates.
- Top with the meatballs, cheese curds and gravy.
- Garnish with black pepper. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
