TOURTIÈRE-STYLE DUMPLINGS WITH SWEET POTATO PUREE BY CHEF JONATHAN MAYER
Meatballs:
1 lb extra-lean ground beef
1 onion, finely chopped
1 clove garlic, finely chopped
2 egg whites
¼ cup gluten-free breadcrumbs
4 tsp tourtière spices
1 tsp pepper
Mix everything together, form small ball.
Brown on both sides in a pan over medium high heat, finish in the oven at 350 degrees for 30 minutes.
Sweet potato puree:
2 cups sweet potato
1 clove garlic
1/3 cup Greek yogurt
1 tsp honey
½ tsp salt
½ tsp pepper
Boil sweet potatoes, process in food processor with remaining ingredients once potatoes are cooked.
Serve with demi-glace sauce.
Enjoy your meal.
