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Category: Meatballs
Prep Time: Cook Time: Total Time:
For the Meatballs
4 slices packaged white bread, crustless and crumbled
1/2 cup milk for soaking
1 large egg
3/4 tsp dried thyme and rosemary
1/2 tsp ground coriander
1/2 cup finely diced onion cooked in 1 tbsp oil until soft
1 3/4 lbs ground beef chuck
Salt and freshly ground black pepper
1/3 cup dry bread crumbs for coating
For the Sauce:
4 tbsp vegetable oil
2 tbsp unsalted butter
1/4 cup minced shallots
1 clove garlic, minced
20 oz white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tbsp flour
2 1/4 cups beef broth
1 bay leaf
For the Vegetable Garnish:
3 tbsp unsalted butter
6 medium carrots, peeled and cut into 3/4-inch rounds
2 tsp sugar
3 leeks (1/2 lb), white parts only, cut into 3/4-inch rounds
3 stalks celery (6 oz), peeled and cut into 3/4-inch lengths
3 parsnips (1/2 lb), peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor along with the egg, thyme, rosemary and coriander. Process until combined, then add the cooked onions, two-thirds of the meat, salt and pepper to taste, and process until blended. Transfer the mixture to a bowl, add the remaining meat and mix with your hands. Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tbsp of the butter. In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate. Add the shallots to the remaining fat in the casserole and sauté for a couple of minutes or until tender. Add the garlic and mushrooms and sauté for 2 to 3 minutes or until tender. Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes. Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tbsp of the remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender. Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tbsp of butter and season with salt and pepper to taste.
TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy. Scatter glazed vegetables over the meatballs and garnish with the parsley. Serve with boiled potatoes or rice.
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HIGHLAND MEATBALLS WITH MUSTARD & WHISKEY SAUCE
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Category: Meatballs
Prep Time: Cook Time: Total Time:
For the Meatballs
4 slices packaged white bread, crustless and crumbled
1/2 cup milk for soaking
1 large egg
3/4 tsp dried thyme and rosemary
1/2 tsp ground coriander
1/2 cup finely diced onion cooked in 1 tbsp oil until soft
1 3/4 lbs ground beef chuck
Salt and freshly ground black pepper
1/3 cup dry bread crumbs for coating
For the Sauce:
4 tbsp vegetable oil
2 tbsp unsalted butter
1/4 cup minced shallots
1 clove garlic, minced
20 oz white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tbsp flour
2 1/4 cups beef broth
1 bay leaf
For the Vegetable Garnish:
3 tbsp unsalted butter
6 medium carrots, peeled and cut into 3/4-inch rounds
2 tsp sugar
3 leeks (1/2 lb), white parts only, cut into 3/4-inch rounds
3 stalks celery (6 oz), peeled and cut into 3/4-inch lengths
3 parsnips (1/2 lb), peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor along with the egg, thyme, rosemary and coriander. Process until combined, then add the cooked onions, two-thirds of the meat, salt and pepper to taste, and process until blended. Transfer the mixture to a bowl, add the remaining meat and mix with your hands. Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tbsp of the butter. In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate. Add the shallots to the remaining fat in the casserole and sauté for a couple of minutes or until tender. Add the garlic and mushrooms and sauté for 2 to 3 minutes or until tender. Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated. Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes. Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tbsp of the remaining butter. Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked. Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender. Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tbsp of butter and season with salt and pepper to taste.
TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy. Scatter glazed vegetables over the meatballs and garnish with the parsley. Serve with boiled potatoes or rice.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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