Some days you want a kale salad for lunch, other days you need for the culinary equivalent of wearing a snuggie—a food hug, reminding you that all is right and good in the world.
This dish is the coming together of two comfort giants; a poutine of perfectly crispy fries and squeaky cheese curds, and marinara sauce meatballs. Prepare to enter a world of delicious bliss.
Meatball Marinara Poutine
- 3/4 lb ground chuck
- 3/4 lb ground pork
- 2 cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 tablespoons olive olive
- 3 cups prepared marinara sauce
- 3 lbs russet potatoes
- Canola oil, for frying
- 1 - 2 teaspoons dried red chili flakes
- 2 tablespoons fresh basil, plus whole leaves for garnishing
- 1 cup squeaky cheese curd
Slice the potatoes into thin matchsticks and submerge them in room temperature water. Leave them to soak for a couple hours to help remove the starch.
Heat 3 inches of canola oil in a Dutch oven (or stock pot) to 325 degrees F. Drain and dry the fries with paper towel. Working in batches, fry for 3 minutes until the fries are soft but not yet browned. Remove from the hot oil with a slotted spoon and transfer to a rack set over a large baking sheet.
Preheat the oven to 400 degrees F.
Combine the ground chuck and pork, garlic, Parmesan, oregano, salt, and pepper in a large bowl and give everything a good mix. Roll and shape the mixture with the palms of your hands into golf ball-sized meatballs. Heat an oven safe, high-sided pan over medium heat, and pour in the olive oil. When hot, brown the meatballs on all sides, about 5 minutes. Pour in the marinara sauce and gently toss to coat. Transfer to the oven and cook for 15 minutes.
Meanwhile, increase the oil temperature to 375° F. Again working in batches, cook the fries for 3 - 4 minutes until they become deep golden brown and super crispy.
Portion the fries into serving dishes and cover with the meatballs and marinara sauce. Add the cheese curds, sprinkle over the chili flakes and fresh basil, and top with an extra hit of olive oil. Serve immediately.