Tourtière meatballs



30 min


30 meatballs

* PLUS Cooking time: 5 minutes, Baking Time: 20 minutes


  • 1 onion
  • 1 celery stalk
  • 1 tsp vegetable oil
  • 1/4 cup fine dry bread crumbs , or 2 slices fresh bread
  • 1 egg
  • 500 g ground beef , turkey, chicken, veal or pork
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp sage
  • 1/4 tsp black pepper
  • 1/4 cup finely chopped fresh parsley
  • 1 large garlic clove , minced
  • orange zest , from 1 orange
  • 1 to 2 tbsp Dijon mustard
  • 1/2 cup light or regualar mayonnaise


  • Preheat oven to 350F (180C). Coat a baking sheet with shallow sides, such as a jelly roll pan, with cooking spray or lightly grease with oil or butter. Finely chop onion and celery.
  • Heat oil in a frying pan set over medium heat. Add onion and celery and cook, stirring occasionally, until onion has softened, about 5 minutes. Whirl bread slices in food processor, with an on-off motion, until fine crumbs form. Beat egg in a large bowl. Add ground meat and bread crumbs. (If you’re using dry bread crumbs, add with 2 tablespoons water to meat to provide necessary moisture.) Sprinkle with dried leaf thyme, salt, ground cloves, cinnamon, leaf sage and black pepper. Add onion and celery. With your hands, work mixture until evenly mixed. Form into bite-size meatballs and place slightly apart on prepared baking sheet.
  • Bake in centre of preheated 350F (180C) oven, uncovered, until meatballs are browned, about 20 minutes. Meanwhile, to make coating, stir chopped fresh parsley with minced garlic and grated peel. Prepare dipping sauce by stirring mustard into mayonnaise. Cover and refrigerate until ready to serve.
  • When meatballs are baked, toss while warm in the orange-parsley mixture. Serve with Dijon Dipping Sauce. Or if making ahead, wait until reheating before tossing with parsley mixture
  • Covered and refrigerated separately, meatballs and sauce will keep well for up to 2 days. Or freeze meatballs, in an airtight container, for up to 1 month. Make dipping sauce on serving day. Reheat cold or frozen meatballs, covered, in microwave on high for 3 to 4 minutes, or, uncovered, in 350F (180C) oven for 8 to 10 minutes. Stir often when reheating.

Nutrition (per serving)

  • Calories
  • 54,
  • Protein
  • 3.2 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 3.7 g,

We rolled easy-bake tourtière-seasoned meatballs in flecks of green parsley and shreds of orange peel. With their Dijon Dipping Sauce, they seem exotic, but the ingredients are truly down-home.