Québec Tourtière-Inspired Pork Meatballs
Sour Cream Mashed Potatoes & String Bean Amandine
Cooking time
35 minutes
Servings
4
Calories
660 /serving
Celebrate the cuisine of Québec as the province hosts its annual St-Jean festivities. In honour of tourtière, our Belle Province seasoning blend uses allspice, savory, cloves and bay leaves to recreate the tastiness of the famous meat pie in these ground pork meatballs. Finish them with a buttery demi-glace sauce, and roll them onto a plate with two elevated sides: mashed potatoes riched up with sour cream and string beans garnished with almonds.
We will send you:
- 510g Ground pork
- 900g Potatoes
- 400g String beans
- 1 Scallion
- 25g Almonds
- 30ml Vegetable demi-glace
- 86ml Sour cream
- 10g Belle Province spices (black pepper, cinnamon, allspice, thyme, savory, cloves, white pepper, bay leaves)
Contains: Almonds, Milk
You will need:
Medium pot
Peeler
Strainer
4 tbsp Butter
Salt & pepper (S&P)
Large pan
Oil
Sheet pan
Parchment paper
Total Fat
38 g
Saturated Fat
15 g
Sodium
270 mg
Total Carb
51 g
Sugars
8 g
Protein
33 g
Fibre
7 g
Preparation
Make the mash
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water, drain and return to the pot. Off the heat, add the sour cream and 2 tbsp butter. Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place & toast the almonds
Meanwhile, thinly slice the scallion, separating the white bottom and green top. Remove the stem ends of the string beans. Heat a large, dry pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl and reserve the pan.
Prepare & cook the meatballs
In a large bowl, combine the pork, ½ the white bottom of the scallion, ⅔ of the spices and S&P. Form into 16 meatballs about the size of a golf ball. In the reserved 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.
Make the string bean amandine
Meanwhile, on a lined sheet pan, toss the string beans with a drizzle of oil and S&P. Roast, 5 to 8 min., until crisp-tender. Sprinkle with the almonds.
Make the sauce & coat the meatballs
To the pan of meatballs, add the demi-glace, remaining white bottom of the scallion and spices, ½ cup water and S&P. Reduce the heat to low and simmer, stirring frequently, 1 to 2 min., until the sauce has slightly thickened and the meatballs are coated. Off the heat, add 2 tbsp butter; stir well.
Plate your dish
Divide the mash, meatballs and string bean amandine between your plates. Spoon the sauce over the meatballs. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
