Canadian Meatballs Recipes

CANADIAN MEATBALLS

Canadian Meatballs image

Whenever we have a brunch at school, I always make these meatballs, and everyone looks forward to sampling them. They make about 5 dozen so they are ideal for potlucks. -Terry Skibiski, Barrington, Illinois

Provided by Taste of Home

Categories Appetizers

Time 1h5m

Yield 5 dozen.

Number Of Ingredients 13

Ingredients

2 large eggs, lightly beaten
1/2 cup evaporated milk
1 cup dry bread crumbs
1 cup shredded cheddar cheese
2/3 cup finely chopped onion
1 pound bulk pork sausage
1 pound bulk spicy pork sausage
MAPLE SAUCE:
2 tablespoons cornstarch
1 cup chili sauce
1 cup maple syrup
2 tablespoons Worcestershire sauce
2 teaspoons maple flavoring

Steps:

In a large bowl, combine the eggs, milk, bread crumbs, cheese and onion. Crumble sausages over mixture and mix well. With wet hands, shape into 1-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 15-20 minutes or until a thermometer reads 160°. Drain onto paper towels., Meanwhile, in a large skillet, whisk the sauce ingredients until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add meatballs; stir to coat.

Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 158mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

FRENCH CANADIAN MEATBALL STEW

French Canadian Meatball Stew image

This is a traditional meal in the homes of the French Canadians that will leave your home smelling of warm spices and your belly full.

Provided by Nancy Carreiro

Categories Soups, Stews and Chili Recipes Stews Pork

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

¾ cup all-purpose flour
2 tablespoons butter
1 large onion, minced
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 pounds ground pork
2 tablespoons dried parsley
1 egg
½ cup dry bread crumbs
6 cups reduced sodium chicken broth
1 bay leaf
¼ cup cold water
salt and ground black pepper to taste
4 potatoes, peeled and cubed

Steps:

Preheat oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
Roast the flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove the flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
Melt butter in a large, heavy pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Transfer the onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir the spice mix into the onion. Place ground pork, parsley, egg, and bread crumbs into the bowl, and mix to combine thoroughly. Form the meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
Pour the chicken broth into the pot, bring to a boil over medium heat, and carefully drop in the meatballs, a few at a time, stirring to keep them from sticking on the bottom. Drop in the bay leaf. Simmer the meatballs for 20 minutes; mix in the potatoes, and simmer until potatoes are tender and the broth has reduced, an additional 20 minutes. Transfer the meatballs into a bowl with a slotted spoon.
Remove and discard bay leaf. Mix remaining roasted flour with cold water in a cup, and gradually whisk the flour mixture into the simmering broth to thicken. Bring the gravy to a full boil, and cook, stirring constantly, until the gravy thickens, about 5 minutes. Return the meatballs to the stew, and serve.

Nutrition Facts : Calories 445.3 calories, Carbohydrate 35.6 g, Cholesterol 107.5 mg, Fat 20.9 g, Fiber 3.7 g, Protein 27.9 g, SaturatedFat 8.6 g, Sodium 230.2 mg, Sugar 2.9 g

RAGOUT DE BOULETTES CANADIAN MEATBALLS

Ragout De Boulettes Canadian Meatballs image

This recipe was from a 1951 newspaper. It was a recipe from the dining car service of the Canadian railways. It has browned flour in it like Cajun roux so if you know how to make gumbo, you can make this. It has an interesting history and how to at end of recipe. They use this recipe with noodles or potatoes. I made this recipe with hamburger; it was awesome served with white rice

Provided by Dienia B.

Categories Pork

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 onion, finely chopped
1 tablespoon bacon grease
2 lbs ground pork
1 cup celery, diced
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon clove
2 tablespoons flour
1 teaspoon salt
1 teaspoon pepper
4 cups beef broth
3 tablespoons flour

Steps:

Brown finely chopped onion in bacon grease.
Add to ground pork along with celery, allspice, cinnamon, and cloves.
Shape into balls about 1-1/2 inches in diameter.
Roll in seasoned flour (flour, salt, and pepper combined).
Drop meatballs into boiling beef broth.
Reduce temperature; simmer for 1 hour.
Thicken remaining stock with browned flour; season to taste.
NOTES FOR THE COOK:.
You may make beef stock or use boullion cubes and water.
Browned flour is something our Mothers and Grandmothers made. It is very simple to make by just stirring several tablespoons of flour back and forth in a dry medium hot skillet. This type of flour will not thicken as quickly as plain flour because the heat breaks down the starch cells. It takes 3 tablespoons of browned flour to do the work of 1-1/2 tablespoons of plain flour. 'Flour may be browned in a hot oven' is what recipe says; I don't know about that; I think it could burn pretty easy.

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