Tourtière Meatballs with Maple-Cranberry Glaze

-recipe courtesy Foodland Ontario;

Tourtière Meatballs with Maple-Cranberry Glaze

Tourtière, a savoury Quebeçois meat pie, has become a holiday must-have for many across Canada. Here the flavours are incorporated into easy-to-make meatballs and a cranberry glaze adds to for festive noshing.
Makes about 42 meatballs.

8 oz Ontario mushrooms
½ cup coarsely chopped Ontario Onion
1½ lb  lean Ontario ground beef
1½ tsp each dried sage leaves, thyme leaves & celery salt
½ tsp each ground allspice, cinnamon & nutmeg
¾ cup packed mashed Ontario potato (1 potato)

1 cup smooth jellied cranberry sauce
¼ cup each barbecue sauce and water
2 tbsp Ontario maple syrup

In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches.

Arrange racks in top and bottom third of oven. Spray or oil two large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350°F oven, switching racks half way through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheets for three minutes. Remove to large serving bowl.

Meanwhile, in medium skillet, over medium-low heat, combine cranberry, barbecue sauce, water and maple syrup, stirring often, until melted and fairly smooth.

If desired, stir in more water, a tablespoon at a time. Pour over meatballs and stir gently to coat. Serve with toothpicks.

Tip: Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container up to three days or freeze. Warm meatballs in microwave for seven minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.