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Maple-BBQ Pork Meatball Poutine

with Mushroom Gravy & Green Peas

Cooking time

35 minutes




720 /serving

Plop this masterpiece down and watch eyes grow saucer-sized all around the table. Poutine for dinner is indeed a healthful, nutritious option when you make it from scratch with scrumptious, protein-packed pork mini-meatballs and oven-baked fries! Up the veggie factor with green peas and mushrooms, and kick the flavour into overdrive with a luscious, savoury mushroom gravy poured on when hot to melt the stretchy, salty cheese curds.

We will send you:

  • 510g Ground pork
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 170g Mushrooms
  • 680g Potatoes
  • 150g Green peas
  • 15ml Maple syrup
  • 60g Chipotle-BBQ sauce
  • 12g Beef demi-glace
  • 150g Cheese curds
  • 48g Canadian Comfort Food spice blend (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)

Contains: Milk, Mustard, Soy

You will need:

Large pan
Sheet pan
2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
16 g
1240 mg
Total Carb
58 g
15 g
40 g
5 g
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Roast the fries
Preheat the oven to 450°F. Cut the potatoes into French fries. On a lined sheet pan, toss the fries with a drizzle of oil and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 25 to 30 minutes, until lightly browned and tender when pierced with a fork.
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Mise en place
While the fries roast, thinly slice the mushrooms crosswise. Mince the garlic. Roughly chop the parsley leaves and stems. In a large bowl, combine the maple syrup and ¾ of the BBQ sauce; season with S&P to taste.
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Prepare the meatballs
In a large bowl, combine the ground pork and ½ the garlic; season with ¼ of the spice blend and S&P. Gently mix until combined. Using your hands, form the mixture into 30 to 36 mini meatballs, about the size of a dollar coin.
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Cook the vegetables
In a large pan, heat 1 tbsp butter on medium-high. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, until browned. Add the peas and cook, stirring frequently, 1 to 2 minutes, until warmed through. Add the remaining garlic and cook, stirring constantly, 30 seconds to 1 minute, until fragrant; season with S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the meatballs
In the same pan, heat a drizzle of oil on medium-high. Working in batches if necessary, add the meatballs* and cook, partially covered and stirring occasionally, 8 to 10 minutes, until browned and cooked through. Transfer to the bowl of BBQ-maple mixture; toss to coat the cooked meatballs in the sauce and set aside in a warm spot. Reserve the pan, leaving any browned bits (or fond) in the pan.
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Make the gravy & serve
In a small bowl, combine the demi-glace, remaining BBQ sauce, remaining spice blend and 1 ½ cups water; mix well to combine. Heat the reserved pan of fond on medium-high. Add the demi-glace mixture and cook, scraping up any fond from the bottom of the pan, 2 to 3 minutes, until the sauce has thickened. Stir in 1 tbsp butter and cook, stirring frequently, 1 to 2 minutes, until combined; season with S&P to taste. Divide the roasted fries between your bowls. Top with the vegetables, cheese curds, sauce and meatballs. Garnish with the parsley. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.