• 2 onions, chopped
• 125 ml (½ cup) maple syrup
• 125 ml (½ cup) port wine
• To taste salt and ground pepper
• 36 President's Choice chicken meatballs, sliced in half
• 24 tart shells, uncooked
• For decoration fresh rosemary
• 30 ml (2 tbsp) olive oil

1. Heat a large skillet, add olive oil, onion and maple syrup. Brown onion for 5 minutes or until properly caramelized. Add port wine, season to taste and let reduce for about 5 minutes.
2. Pour onion preparation into tart shells and add 3 chicken meatball halves. Bake in an oven preheated to 180°C (350°F) for 15 minutes on the lower rack. Remove from oven and garnish with fresh rosemary.

Serves: 24 tarts