I used most of the ingredients in Picard’s recipe. I substituted roast pork shoulder for the bacon, shallots for the onions, cut back from 5 cloves of garlic to 2, and used less ketchup. Also, I did this on the stovetop with a low simmer in 3 hours instead of baking for 6.hours. So, quite different but inspired by Picard
Well, close enough. I am making Tourtière meatballs tonight. An adaptation of this recipe. I am omitting the celery salt, and adding an egg and a grated raw potato in lieu of mashed potato.
Some Cypriot meatball recipes I have made call for grated raw potato.
I served these Tourtière meatballs with a peach habanero jam.
