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Meatball Poutine with Fresh Cheese Curds

Roasted Potatoes, Beef Demi-Glace & Crisp Salad

Cooking time

35 minutes

Servings

2/4

Calories

1060 /serving

A classic among classics, poutine is a hot mess in the best possible way. This Québec snack food concoction has taken over the world with just three ingredients: fries, gravy and cheese curds. Curd cheese, a by-product of cheddar making, has a soft chew, gentle flavour and unmistakable squeak on the teeth that makes the dish irresistible. Do the dish a solid with roasted potatoes (flavour-boosted with nutritional yeast), buttery demi-glace and ground beef meatballs for extra oomph. Drop in a side salad for adulting points.

We will send you:

  • 285g Ground beef
  • 450g Potatoes
  • 1 Bunch of garlic chives
  • 1 Onion (or shallot)
  • 1 Head of lettuce
  • 60ml Sweet Cider vinaigrette
  • 25g Croutons
  • 12g Beef demi-glace
  • 16g Nutritional yeast
  • 100g Cheese curds
  • 12g Smokin’ Sweetness spices (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)

Contains: Milk, Mustard, Wheat

You will need:

Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
2 Medium pans
1 or 2 tbsp Butter
Total Fat
60 g
Saturated Fat
23 g
Sodium
1370 mg
Total Carbs
73 g
Sugars
13 g
Protein
56 g
Fibres
12 g
Preparation
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Roast the potatoes
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with the nutritional yeast, a generous drizzle of oil and S&P. Arrange in a single layer and roast, stirring halfway through, 25 to 30 min., until lightly browned and tender.
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Mise en place
While the potatoes roast, roughly chop the lettuce. Halve, peel and small-dice the onion. Thinly slice the garlic chives.
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Make the sauce
In a small bowl, combine the demi-glace, ⅔ of the spices and 1 cup water (double for 4 portions); mix well to combine. In a medium pan, heat a drizzle of oil on medium-high. Sauté ½ the onion, stirring occasionally, 3 to 4 min., until softened. Add the demi-glace mixture and cook, stirring occasionally, 2 to 4 min., until the sauce has thickened. Stir in 1 tbsp butter (double for 4 portions) and cook, stirring frequently, 1 to 2 min., until combined; season with S&P.
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Start the meatballs
While the sauce cooks, in a medium bowl, combine the beef, remaining onion½ the garlic chivesremaining spices and S&P; gently mix to combine. Form the mixture into 8 meatballs* (double for 4 portions) about the size of a golf ball. In a second medium pan, heat a drizzle of oil on medium-high and cook, partially covered, turning over occasionally, 9 to 11 min., until browned on all sides and cooked through.
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Finish the meatballs
To the pan of meatballs, add the sauce. Stir, scraping up any browned bits from the bottom of the pan, until the meatballs are coated with the sauce.
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Make the salad & serve
In a large bowl, combine the lettuce, croutons, vinaigrette and a drizzle of olive oil; season with S&P. Divide the fries between your bowls. Tear the cheese curds over the fries. Top with the meatballs and sauce. Garnish with the remaining garlic chives. Serve the salad on the side. Bon appétit!

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