Poutine with Meatballs Slow Cooker Recipe

Instructions:

Meatballs (make ahead):

1. In a large bowl, combine ground beef, breadcrumbs, parmesan, egg, oregano, basil, parsley, garlic powder, salt, pepper, and granulated onion. Using a wooden spoon or clean hands, stir until well combined.
2. Roll the mixture using a 1 teaspoon measure to form the meatballs, forming about 54 meatballs.
3. Drizzle with olive oil and lightly coat each meatball, then place on a parchment-lined sheet pan and cook for 8 to 10 minutes. Shaking the meatballs halfway through the cook.
4. Transfer to a paper towel-lined plate and refrigerate when cooled.

Gravy (make ahead):

1. Pour beef broth and concentrate into your Crock-Pot® slow cooker, turn on HIGH and cover.
2. Meanwhile, in a skillet, melt butter and brown onions on medium heat for 4 to 5 minutes.
3. Add cider vinegar and brown sugar. Bring to a boil and let boil for 3 to 4 minutes. Next, add a ladle of the beef stock to the skillet.
4. In a small bowl mix the flour, tomato paste, Worcestershire sauce, soy sauce and black pepper; whisk into the skillet until combined.
5. Add the skillet mixture to the slow cooker, cover and cook on HIGH for 3 hours.
6. Once bubbling, in a small bowl, mix a ‘slurry’ of the cold water and cornstarch. When the cornstarch mixture is smooth, whisk it into the slow cooker.
7. Cook for another hour (whisking occasionally) until the gravy has thickened. NOTE: If using the gravy immediately, add meatballs 30 minutes after the cornstarch.
8. If making ahead, let cool and refrigerate until ready to reheat.

Potato Wedges:

1. Wash the potatoes.
2. Cut each potato in half lengthwise, then cut each half into 4 wedges (8 wedges per potato). Larger potatoes will need to be cut into additional wedges. (They should be about ¾-inch thick.)
3. Place the wedges into a large bowl. Fill the bowl with cold water and soak the potato wedges for at least 20 minutes. Dry the potatoes thoroughly before baking.
4. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
5. Combine seasoning ingredients (no salt). Add olive oil to the seasoning mixture and stir well to combine. Drizzle over the potato wedges and use your hands to toss until evenly coated.
6. Place wedges on the baking sheet, leave space between the wedges to get crispy edges. Sprinkle with salt to taste. Bake for 20 minutes. Flip each over and bake for approximately 20 more minutes. Wedges should be golden brown and cooked through.

Assemble the Poutine:

1. Divide potato wedges into six individual bowls.
2. Layer on the cheese curds and pour/spoon the hot gravy with meatballs over the curds and wedges.
3. Top with fresh chopped tomatoes, grated parmesan, and parsley.
4. Enjoy!

Recipe by: @zimmysnook