Highland Meatballs With Mustard and Whiskey Sauce
Instructions:
- 4 Slice Packaged white bread; crustless and crumbled
- 1/2 Cup Milk for soaking
- 1 Large Egg
- 3/4 Teaspoon Dried thyme
- 3/4 Teaspoon Dried rosemary
- 1/2 Teaspoon Ground coriander
- 1/2 Cup Finely diced onion cooked in 1 tablespoon oil until soft
- 1 3/4 Pound Ground beef chuck; chicken or turkey *
- Salt and freshly ground black pepper
- 1/3 Cup Dry bread crumbs for coating
- 4 Tablespoon Vegetable oil
- 5 Tablespoon Unsalted butter
- 1/4 Cup Minced shallots
- 1 Clove garlic; minced
- 20 Ounce White mushrooms stems removed, and cut into 1/2−inch pieces
- 1/4 Cup Scotch whiskey
- 1/4 Cup Coarse−grain mustard
- 2 Tablespoon Flour
- 2 Cup + 1/4 cup beef broth
- 1 Bay leaf
- 6 Medium Carrots; peeled and cut into 3/4−inch rounds
- 2 Teaspoon Sugar
- 3 Leeks; (1/2 pound), white parts only, cut into 3/4−inch rounds
- 3 Stalks celery (6 ounces), peeled and cut into 3/4−inch lengths
- 3 Parsnips (1/2 pound), peeled and cut into 3/4−inch lengths
- 1/3 Cup Minced parsley; for garnish
- Boiled potatoes or cooked rice for serving
- * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander
- 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, 2/3\'s 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 tablespoons 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 saut for a couple of minutes or until tender. Add the garlic and mushrooms and saut 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 tablespoons 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 tablespoon 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.