Growing Chefs! Ontario Métis Boulettes
Métis Boulettes
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Ingredients
Equipment
Directions
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and unpack your ingredients from the bag.
Get Prepped!
Cut the onion in half from root to tip. Peel the onion and finely dice it.
Finely chop the sage.
Finely mince the garlic using a chef’s knife or alternatively you can use a rasp.
Peel the carrots and potatoes and dice them in about a one centimetre dice.
Peel the celeriac using a chef’s knife, and dice the same size as the carrots and potatoes.
Remove the parsley stems and finely chop the leaves.
Measure the rest of the ingredients for the soup.
Get Cooking!
Preheat the oven to 375°.
Start by mixing together the beef, sage, onion, bread crumb and egg.
Form the meat mixture into small balls, approximately the size of a loonie.
Place the meat balls onto the baking sheet leaving a small amount of space between each other.
Bake the meatballs in the preheated oven for approximately 15 – 20 minutes or until cooked through. Ground beef has been cooked through when the internal temperature reaches 165°.
While the meatballs are baking, peel and dice the carrots, parsnip, celery root and potatoes. Place them into the pot and carefully pour in half of the stock and 1 cup of water. Turn onto a medium high heat.
In a separate pot melt the butter and stir in the flour. Cook for about 1 minute until a paste has formed and starts to bubble. Carefully add the rest of the stock to this paste in batches, stirring until fully incorporated each time. Bring to a boil.
The broth should be boiling by now, reduce heat to a simmer and carefully add the cooked meatballs to the pot making sure not to splash the hot stock.
Pour the thickened broth into the pot with the vegetables.
Let the meatballs simmer in the stock until they are fully warmed through and the vegetables are tender, about 10 minutes. Garnish with chopped parsley.
Growing Chefs! Ontario Recipe
Métis Boulettes
Ingredients
Equipment
Directions
Get Organized!
Gather your mis en place; get together all of the equipment needed for the recipe and unpack your ingredients from the bag.
Get Prepped!
Cut the onion in half from root to tip. Peel the onion and finely dice it.
Finely chop the sage.
Finely mince the garlic using a chef’s knife or alternatively you can use a rasp.
Peel the carrots and potatoes and dice them in about a one centimetre dice.
Peel the celeriac using a chef’s knife, and dice the same size as the carrots and potatoes.
Remove the parsley stems and finely chop the leaves.
Measure the rest of the ingredients for the soup.
Get Cooking!
Preheat the oven to 375°.
Start by mixing together the beef, sage, onion, bread crumb and egg.
Form the meat mixture into small balls, approximately the size of a loonie.
Place the meat balls onto the baking sheet leaving a small amount of space between each other.
Bake the meatballs in the preheated oven for approximately 15 – 20 minutes or until cooked through. Ground beef has been cooked through when the internal temperature reaches 165°.
While the meatballs are baking, peel and dice the carrots, parsnip, celery root and potatoes. Place them into the pot and carefully pour in half of the stock and 1 cup of water. Turn onto a medium high heat.
In a separate pot melt the butter and stir in the flour. Cook for about 1 minute until a paste has formed and starts to bubble. Carefully add the rest of the stock to this paste in batches, stirring until fully incorporated each time. Bring to a boil.
The broth should be boiling by now, reduce heat to a simmer and carefully add the cooked meatballs to the pot making sure not to splash the hot stock.
Pour the thickened broth into the pot with the vegetables.
Let the meatballs simmer in the stock until they are fully warmed through and the vegetables are tender, about 10 minutes. Garnish with chopped parsley.