Meatball Poutine

2 servings
Prep Time
Cook Time
Total Time
Using leftovers to make poutine is a good idea. Adding Grand Cru is an even better idea.


  • 8 ounces ground beef, pork or veal
  • ¼ cup leftover stuffing
  • 1 egg
  • 2 cups leftover gravy
  • 2 large baking potatoes
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • ¼ cup Roth Grand Cru®, cubed
  • Scallions (optional)



  1. Mix together ground meat, stuffing and egg, form into small meatballs.
  2. Place the meatballs in a single layer in a crockpot. Cover with gravy and cook on high for two hours.


  1. Preheat oven to 425 degrees.
  2. Slice baking potatoes into french fries.
  3. Place french fries in a single layer on baking sheet. Season with olive oil, salt and pepper.
  4. Roast until golden brown (approx. for 15 minutes).


  1. In a serving dish, layer potatoes, meatballs and gravy, cubed Roth Grand Cru and scallions (optional).