Description
A cozy, slow-cooked twist on classic Canadian poutine, featuring savory homemade meatballs simmered in a rich beef gravy, ladled over crisp fries and topped with squeaky cheese curds. Comfort food that’s worth every bite.
Ingredients
Scale
- 1 1/2 pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups beef broth
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- 1 tablespoon Worcestershire sauce
- 1 (24 ounce) bag frozen French fries or about 24 ounces homemade fries
- 2 cups cheese curds
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Your Equipment: Set the slow cooker to low heat so it is ready when you add the ingredients and preheat the oven or air fryer for cooking the fries to the package or recipe temperature.
- Combine Ingredients: In a large bowl mix 1 1/2 pounds ground beef, 1/2 cup breadcrumbs, 1/4 cup milk, 1 large egg, 1 small minced onion, 2 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until combined. Shape the mixture into bite-sized meatballs.
- Prepare Your Cooking Vessel: Heat 2 tablespoons olive oil in a large skillet over medium heat. Brown the meatballs on all sides about 4 to 6 minutes until nicely seared, working in batches if needed, then transfer the browned meatballs to the slow cooker.
- Assemble the Dish: In the same skillet melt 3 tablespoons butter, whisk in 1/4 cup all-purpose flour and cook for about 2 minutes until golden. Slowly whisk in 4 cups beef broth and 1 tablespoon Worcestershire sauce until smooth and slightly thickened. Pour the gravy over the meatballs in the slow cooker.
- Cook to Perfection: Cover and cook on low for 6 hours or on high for 3 hours so the meatballs become tender and the gravy deepens in flavor.
- Finishing Touches: While the meatballs finish, bake or air fry the frozen or homemade fries until golden and crisp according to package directions. Keep fries hot and crisp until serving.
- Serve and Enjoy: Arrange fries on plates, scatter 2 cups cheese curds evenly over the fries, ladle meatballs and hot gravy on top so the curds soften and melt slightly, garnish with 2 tablespoons chopped fresh parsley, and serve immediately.
Notes
- Note For best texture, add gravy and meatballs to fries moments before serving to prevent sogginess.
- Note Browning the meatballs adds flavor and helps them hold together during slow cooking.
- Note Fresh cheese curds are preferred for authentic squeak but shredded mozzarella can be used in a pinch.
- Note To make ahead, form and brown meatballs a day ahead then refrigerate; reheat and finish in the slow cooker when ready.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Canadian, Comfort Food
Nutrition
- Serving Size: 1/6 recipe (about 1 heaping plate)
- Calories: 640
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: poutine, meatballs, slow cooker, comfort food, cheese curds, gravy, fries