Homemade poutine and meatballs

Ingredients

• 4 servings of homemade fries
• 4 servings of cheese curds
• 4 large meatballs
• 500 ml (2 cups) poutine sauce

The poutine sauce

• 1 shallot, chopped
• 30 ml (2 tbsp) fat of your choice (butter, oil, Mycryo cocoa butter)
• 1 clove of garlic, chopped
• 125 ml (1/2 cup) red port
• 15 ml (1 tbsp) tomato paste
• 15 ml (1 tbsp) sugar
• 1 l (4 cups) veal stock
• Salt and pepper to taste

The meatballs

• 200 gr (7 oz) ground pork from Quebec
• 200 gr (7 oz) ground beef
• 5 ml (1 tsp) garlic powder
• 15 ml (1 tbsp) onion powder
• 3 ml (1/2 tsp) savory, ground
• 5 ml (1 tsp) tomato paste
• 15 ml (1 tsp) tomatoes
• 60 ml (4 tbsp) 35% cream
• 125 ml (1/2 cup) parmesan, grated
• 250 ml (1 cup) breadcrumbs (if needed depending on the texture)
• 1 egg
• 60 ml (4 tbsp) fat of your choice (butter, oil, Mycryo cocoa butter)
• Salt and pepper to taste

Preparation

1. In a saucepan, in the chosen fat, brown the shallot until browned.
2. Add the garlic, port, tomato paste and sugar. Reduce by half then add the veal stock. Reduce by half again. Check the seasoning and keep warm over low heat, covered.
3. In the meantime, in a bowl, mix the 2 meats, garlic powder, onion powder and savory. Add the tomato paste, cream, parmesan and breadcrumbs. Add the egg. Check the seasoning.
4. Form 4 large meatballs.
5. In a hot pan, brown the meatballs coated with Mycryo butter or in the chosen fat, until nicely colored.
6. Place the meatballs in the prepared sauce and cook over low heat for 10 minutes.
7. On each portion of fries, spread the cheese into curds, place a meatball and pour the prepared sauce on top.