Tourtière Meatballs with Cranberry Chili Sauce
These meatballs are a delightful twist on the traditional French Canadian meat pie. Combining ground beef and pork with spices like cloves, allspice and cinnamon and pairing the result with a sweet-spicy fruit sauce will be sure to please. Be sure to enjoy this appetizer with Tantalus Pinot Noir, Bartier Bros Rose or Hoyne Brewing Pilsner.Ingredients
Serves about 24 meatballs
1 lb (450 g) lean ground beef
½ lb (225 g) ground pork
¾ cup (180 ml) instant potato flakes
2 tsp (10 ml) rubbed dried sage
2 tsp (10 ml) onion powder
1½ tsp (7.5 ml) salt
1 tsp (5 ml) dry mustard
1 tsp (5 ml) fresh thyme leaves
¼ tsp (1 ml) ground cinnamon
¼ tsp (1 ml) ground white pepper
⅛ tsp (a pinch) ground cloves
⅛ tsp (a pinch) ground allspice
⅛ tsp (a pinch) celery seeds
1 egg
1 tbsp (15 ml) canola oil, plus more as needed
3 (10½-in/26.5 cm) sheets frozen puff pastry, thawed in refrigerator
Cranberry Chili Sauce, make ahead, recipe follows
CRANBERRY CHILI SAUCE
1 tbsp (15 ml) canola oil
2 shallots, cut into ¼-in (0.6 cm) dice
1 to 2 Thai (bird’s eye) chilies, finely minced
1 small stalk celery, cut into ¼-in (0.6 cm) dice
½-in (1.25 cm) piece fresh ginger, finely minced
1 apple, cut into ¼-in (0.6 cm) dice
1 cup (250 ml) ketchup
3 tbsp (45 ml) apple cider vinegar
1 × 12 oz (348 ml) can whole berry cranberry sauce
2 tbsp (30 ml) maple syrup
1½ tbsp (22.5 ml) pickling spice, tied in a sachet
Instructions
- Preheat oven to 375 F (190 C).
- In a medium mixing bowl, combine beef, pork, potato flakes, herbs, spices and egg and mix very well. Using a 1 oz (30 ml) scoop, portion meatballs and roll between palms to shape into smooth balls. Alternatively, divide mixture by hand into 24 even-sized meatballs.
- In a large skillet over medium-high heat, warm canola oil. Working in batches, brown meatballs until a bit of crust forms; they don’t need to be cooked yet, just nicely browned.
- Remove puff pastry sheets from refrigerator and cut each into 9 squares, for a total of 27 squares. Depending on size of meatballs, there may be a few leftover pastry squares.
- Lightly grease a couple of 3-in (7.5 cm) muffin tins. You’ll need 24 cups. Lay pastry squares into cups and gently press into bottoms and along sides. Lightly dock pastry with a fork and transfer to oven to bake for 10 minutes. Remove from oven, cool slightly and press down bases to flatten.
- Spoon 1 tsp (5 ml) Cranberry Chili Sauce into centre of each pastry cup, followed by a meatball. Transfer to oven and bake for 15 minutes, ensuring meatballs reach 165 F (74 C) when checked with a meat thermometer.
- Let cool for 5 minutes, then serve with remaining Cranberry-Chili Sauce on side.
- CRANBERRY CHILI SAUCE | Makes about 3 cups (750 ml)
- In a small saucepan over medium heat, warm canola oil. Add shallots, chilies, celery and ginger and sauté until celery is slightly softened, about 2 minutes.
- Add diced apples, ketchup, apple cider vinegar, cranberry sauce, maple syrup and sachet of pickling spice. Reduce heat to medium-low and simmer, stirring often, until apples have softened but still have a bit of texture and shape and mixture has thickened, about 45 minutes. Can be stored in an airtight container in refrigerator for up to 1 month. Great on a burger, baked on a meatloaf or served alongside a turkey dinner.