Homemade poutine and meatballs

Ingredients

• 4 portions home fries
• 4 portions cheese curds
• 4 large meatballs
• 500 ml (2 cups) poutine sauce

Poutine sauce

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

Meatballs

• 200 gr (7 oz) Québec ground pork
• 200 g (7 oz) ground beef
• 5 ml (1 teaspoon) garlic powder
• 15 ml (1 tbsp.) onion powder
• 3 ml (1/2 tsp.) savory, ground
• 5 ml (1 tsp.) tomato paste
• 60 ml (4 tbsp.) 35% cream
• 125 ml (1/2 cup) grated Parmesan cheese
• 250 ml (1 cup) breadcrumbs (as needed, depending on 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, sauté the shallot in the fat of your choice until golden.
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 a low heat, covered.
3. Meanwhile, in a bowl, combine the 2 meats, garlic powder, onion powder and savory. Add the tomato paste, cream, Parmesan and breadcrumbs. Add the egg. Check seasoning.
4. Shape into 4 large dumplings.
5. In a hot frying pan, fry the dumplings coated in Mycryo butter or in the chosen fat until nicely browned.
6. Place the meatballs in the sauce and cook over low heat for 10 minutes.
7. On each portion of fries, spread the cheese, place a meatball and pour the prepared sauce over it.