Poutine with Meatballs: A Canadian Classic Made Simple in the Crock‑Pot®
This hearty, comforting dish layers crispy potato wedges, cheese curds, savory meatballs and rich gravy—perfect for sharing around the table. Adapted for easy slow‑cooker prep in a Crock‑Pot®, this recipe yields six generous servings.
Poutine with Meatballs: A Canadian Classic Made Simple in the Crock‑Pot®
6
servings45
minutes7
hours450
kcalIngredients
Meatballs (make ahead):
1 lb lean ground beef
½ cup panko breadcrumbs
¼ cup freshly grated Parmesan
1 large egg
½ tsp dried oregano
½ tsp dried basil
½ tsp dried parsley
¼ tsp garlic powder
¼ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp granulated onion
Gravy (make ahead):
4 cups beef broth (approximately 750 ml)
1 cup concentrated beef broth
3 Tbsp butter
½ onion, chopped
¼ cup cider vinegar (≈ 60 ml)
2 Tbsp brown sugar
2 Tbsp tomato paste
2 Tbsp flour
2 Tbsp soy sauce
2 Tbsp Worcestershire sauce
1 tsp freshly ground pepper
3 Tbsp cornstarch
2 Tbsp water
Potato Wedges:
3 lbs small Russet potatoes
3 Tbsp olive oil
Salt, to taste
Potato Seasoning:
2 tsp paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp pepper
¼ tsp cayenne
Poutine Toppings:
200 g cheddar cheese curds
2 small tomatoes, seeds and wet part removed, chopped (about 1 cup)
Grated Parmesan cheese
Chopped parsley
Directions
- Meatballs (make ahead)
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan, egg, herbs and spices. Stir thoroughly until evenly combined.
- Use a 1‑teaspoon measure to roll approximately 54 meatballs.
- Lightly coat each with olive oil, arrange on a parchment‑lined sheet pan, and bake for 8–10 minutes, shaking halfway through.
- Transfer to a paper‑towel‑lined plate to cool, then refrigerate.
- Gravy (make ahead)
- Combine beef broth and concentrated broth in the Crock‑Pot and turn it on HIGH with the lid on.
- In a skillet, sauté butter and chopped onion over medium heat for 4–5 minutes. Add cider vinegar and brown sugar; bring to a boil for 3–4 minutes.
- In a small bowl whisk together flour, tomato paste, soy sauce, Worcestershire sauce and pepper, then stir this into the skillet.
- Transfer the skillet mixture into the slow cooker, cover, and cook on HIGH for 3 hours.
- Whisk cornstarch and cold water into a smooth slurry, stir into the crock‑pot, then continue cooking for another hour, whisking occasionally until gravy thickens.
- If using immediately, add meatballs about 30 minutes after adding the cornstarch slurry. Otherwise, cool the gravy and refrigerate; reheat before serving.
- Potato Wedges
- Wash potatoes and cut each into 8 wedges (depending on size), about ¾‑inch thick. Soak in cold water for at least 20 minutes, then dry thoroughly.
- Preheat oven to 425 °F.
- In a large bowl, mix the seasoning (paprika, onion powder, garlic powder, pepper, cayenne) with olive oil.
- Toss wedges in the seasoned oil, spread in a single layer on a parchment‑lined sheet pan, and sprinkle with salt.
- Bake for 20 minutes, flip the wedges, and bake another ~20 minutes until golden and cooked through.
- Assemble the Poutine
- Divide the hot potato wedges among six bowls.
- Layer on the cheddar cheese curds.
- Spoon hot gravy with meatballs over the curds and wedges.
- Garnish with chopped chopped tomatoes, grated Parmesan, and chopped parsley.
- Serve immediately and enjoy!
Tips for Best Results
- Rolling meatballs with a teaspoon ensures uniform cooking and presentation.
- Baking meatballs before slow cooking helps them keep shape and avoids greasiness.
- Allowing the gravy to fully thicken before adding meatballs creates a rich consistency.
- For quicker prep, you can prepare meatballs and gravy 1–2 days ahead and refrigerate. Then reheat before final assembly.
Why You’ll Love It
This recipe transforms the iconic Canadian dish poutine into a satisfying slow-cooker style comfort meal. Crispy seasoned wedges, succulent meatballs, silky gravy and melty curds all combine for indulgent layers of flavor and texture.
Enjoy this cozy, impressive dish for game nights, family dinners, or a weekend treat!
