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Meatball Poutine
Fraser Farm Meatball Poutine Header

This Meatball Poutine is made with Homemade Fraser Farm Gravy & Meatballs over top. The Meatballs are simmered in the Gravy before being thickened and ladled over the Fries & Cheese. It’s a Newfoundland Canada originating Poutine Dish that has been enjoyed for many years.

For me the Homemade version offers up better flavors. However, for a Quick Meal you can pick up a can of Fraser Farm Gravy and Meatballs and heat it up in a pot. Serve it over Fries & Cheese and on the table in about 30 minutes.

Newfoundland Poutine

Newfoundland offers up two Poutine dishes. Newfie Poutine, usually made after a Thanksgiving meal or made from scratch with Chicken stripped off the Bone.

The other version is a Newfoundland Meatball Poutine using a can of Fraser Farm Gravy and Meatballs.

Newfie Poutine garnished with parsley

Newfie Poutine

Made with leftover Turkey or baked Chicken stripped off the bone, stove top, Gravy with Fries & Cheese. Optionally topped off with some Vegetables like Peas and/or Corn.

Fraser Farm Gravy & Meatballs

Fraser Farm Gravy and Meatballs

A can of Fraser Farm Gravy and Meatballs heated up in a pot and served over Fries with Cheese for a Newfoundland Meatball Poutine.

Newfoundland Meatball Poutine

Some people don’t like the canned Fraser Farm Gravy and Meatballs. I admit it doesn’t have the same appeal as it did when I was a kid, although it is nostalgic for me. For that reason, I set out to make my own version and this recipe right here for Gravy and Meatballs, just does it for me.

Fraser Farm Meatball Poutine

Newfoundland Meatball Poutine

Using a homemade version of Fraser Farm style Gravy & Meatballs served over Fries & Cheese.

Fries

Use Store bought Fries or if you’re up for the task some Homemade French Fries. Which you’ll want to Deep Fry. For the Store bought Fries you can Deep Fry just the same as Homemade French Fries or Air Fry them.

Deep Fried Fries

Deep Fried Fries

Cook the same as you would Homemade Fries. Deep Fried 3 times until all of the steam is gone.

Air Fryer Shoestring Fries in lard

Air Fryer Fries

Cooked in a Basket Air Fryer for about 30 minutes. Use a stainless steel bowl to empty the Fries and Fat to recoat and empty back into the Air Fryer.

Cheese

The Classic or Traditional Poutine uses Cheese Curds. The best ones I have come across is the St Albert Cheese Curds. Leave these out on the counter so that they come to room temperature before topping the Hot Fries.

St Albert Cheese Curds

St Albert Cheese Curds

These are available at Food Basic.

Shredded Cheese

You’re not limited to Cheese Curds either. I often use a High Moisture Mozzarella Cheese or a Blend of High Moisture Mozzarella Cheese & Provolone at a 3:1 ratio. Which really adds in some flavor and I usually have this on hand.

Saputo Mozzarella Cheese

Shredded Cheese

Shredded Mozzarella or Mozzarella & Provolone at a ratio of 3:1 Mozza to Provolone can be sprinkled on top of the Fries before ladling the Gravy.

Torn Cheese

You can also mimic the Curds by tearing White Cheddar Cheese or Babybel Cheese to top the Poutines. The Babybel I recently tried out of curiosity and these work exceptionally well. I really like these a lot! Either one you decide to use, ensure that the Cheese rest on the counter to come to room temp before topping the Poutines for better melting.

Babybel Cheese

Babybel Cheese

These are wonderful on a Poutine!

Torn Babybel Cheese for Poutine

Torn Cheese

Unpackage the Babybel Cheese and tear into pieces to top the Poutine. You can also tear White Cheddar Cheese.

Gravy and Meatballs

Gravy & Meatballs done up in the same style as Fraser Farm for a homemade version. That includes that unique Fava/Faba Flavor to make our Meatball Poutine complete. Prepare this first before anything else or if you have leftovers, just cook the Fries and reheat the Gravy and Meatballs to serve.

Meatballs

Add all the seasoning including the mashed Fava Beans into a bowl. Mix the seasoning really well to ensure even distribution of the Fava Beans.

Add the liquids (Cold Water & Oil) and mix really well again. Add in 1 lb. of cold ground Beef. Mix really well until everything is equally distributed throughout. Use 1 Tbl to portion the meat and shape into Meatballs. Place them on a baking sheet.

Heat a pan up over medium heat with 3 Tbl of Fat. Place the Meatballs in and cover with a lid. Leave for 3 minutes. Scrape the Meatballs to move them around and get even browning. Cover again and give the pan a shake every minute for 5 minutes. Scoop the Meatballs back unto the baking tray leaving the Fat behind to create the Roux.

Fava Meatballs

Fraser Farm Meatballs

  • 1 lb Ground Beef
  • 2 Tbl Cold Water, Bread Crumbs & Fava Bean Paste – each
  • 1 Tbl Oil & Cornstarch – each
  • 1/2 Tbl Onion Powder
  • 1 tsp Garlic Powder, Sea Salt, Parsley – each
  • 1/2 tsp Black Pepper & Paprika – each
  • 1/4 tsp Cardamom, Cumin, Coriander & Baking Powder – each
  • 1/8 tsp Clove, Nutmeg, Cinnamon – each

Gravy

In the same Pan where the Meatballs were cooked with the Fat still in the pan, add 3 Tbl Flour and whisk. Cook over medium heat until a Dark Brown Color. Constantly mix the Roux with a Whisk and scrape the bottom. Once the Roux is Brown, add in the Water and Bouillon Cubes. Turn the heat up to Max and bring to a boil while mixing.

Add the Meatballs back in and drop the heat down to medium. Cover and simmer for 15 -20 minutes.

In a small bowl, combine 2 Tbl of Cold Water & 2 Tbl of Potato Starch. Mix well and add to the Gravy & Meatballs while stirring. Once thickened remove from the heat to rest 10 minutes. Adjust the seasoning with the Salt & Pepper if needed.

Gravy & Meatballs

Fraser Farm Gravy

  • 5 C Water
  • 2 Cubes Beef Bouillon
  • 1 Cube Chicken Bouillon
  • 3 Tbl Flour & Fat – each
  • 2 Tbl Potato Starch & Cold water – for the Slurry to thicken the gravy at the end

Salt & Pepper Blend

Use the Salt & Pepper blend to season if needed. A bit of Seasoning can go on the Fries and added to taste in the Gravy if needed.

Salt & Pepper Blend

Salt & Pepper Blend Ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper
Meatball Poutine

Meatball Poutine

This Meatball Poutine is made with Homemade Fraser Farm Gravy & Meatballs over top. The Meatballs are simmered in the Gravy before being thickened and ladled over the Fries & Cheese. It's a Newfoundland, Canada originating Poutine Dish that has been enjoyed for many years.
Servings: 4 portions
Prep20 minutes
Cook 30 minutes

Equipment

  • 1 Deep Fryer or Air Fryer
  • 1 Saucepot

Ingredients

  • 1 lb French Fries
  • 1 portion Gravy & Meatballs
  • As Desired Cheese - Cheese Curds, Shredded or Torn Cheese

Salt & Pepper

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Take the Cheese you will use for the Poutine out and rest on the counter so that it is at room temp when serving.
    Combine the Salt & Pepper blend in a small bowl and use if needed to season the Fries and/or Gravy.
  • Prepare the Gravy and Meatballs. While the Meatballs are simmering, either Air Fry or Deep Fry the Fries.
  • Plate the Fries and add the Cheese on top.
    Place about 8 Meatballs on top per portion and ladle Gravy over. Optionally garnish with Parsley and Aleppo. Serve right away.

Notes

For a Quick Meal ready in about 30 minutes use the canned Fraser Farm Meatballs & Gravy heated up in a sauce pot.
If using leftover Gravy & Meatballs, adjust the consistency with a bit of water when reheated. 
 
Course: Main Course
Cuisine: Canadian
Keywords: Fraser Farm Poutine, Fraser Poutine, Meatball Poutine, Newfoundland Meatball Poutine, NFLD Meatball Poutine, NL Meatball Poutine, Poutine, Poutine Recipe
Author: JAH

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