Highland Beef Balls Food

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HIGHLAND BEEF BALLS



Highland Beef Balls image

Make and share this Highland Beef Balls recipe from Food.com.

Provided by Millereg

Categories     Breakfast

Time 22m

Yield 6 beef balls

Number Of Ingredients 11

1 lb ground beef
2 ounces suet, finely chopped
salt
freshly ground black pepper
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1/2 teaspoon ground coriander
1/2 teaspoon dark brown sugar
1 egg, beaten
medium oatmeal (to coat)

Steps:

  • Mix all the ingredients together thoroughly and shape into 6 balls.
  • Roll in oatmeal and fry in deep fat for about 5-7 minutes, depending on size, until they are a deep brown colour and cooked through.

BEEF MEATBALLS



Beef Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield About 30 meatballs

Number Of Ingredients 9

Cooking spray
2 pounds ground beef
1/2 cup breadcrumbs
1/2 cup milk
2 large eggs, lightly beaten
1/2 small onion, grated
1 clove garlic, finely grated
1/3 cup chopped fresh parsley
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
  • Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
  • Bake the meatballs until browned and cooked through, 12 to 15 minutes.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE



Highland Meatballs With Mustard and Whisky Sauce image

Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.

Provided by Dave5003

Categories     Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 27

4 slices 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 coriander, ground
1/2 cup onion, cooked in 1 tablespoon oil until soft, finely diced
1 3/4 lbs ground turkey or 1 3/4 lbs ground chicken
salt and black pepper, freshly ground
1/3 cup dry breadcrumbs, for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup shallot, minced
1 garlic clove, minced
20 ounces white mushrooms, stems removed and cut into 1/2-inch pieces
1/4 cup Scotch whisky
1/4 cup grainy mustard
2 tablespoons flour
2 1/4 cups beef broth
1 bay leaf
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds (1/2 pound)
3 stalks celery, peeled and cut into 3/4-inch lengths (6 ounces)
3 parsnips, peeled and cut into 3/4-inch lengths (1/2 pound)
1/3 cup parsley, minced, for garnish
potatoes, Boiled (for serving) or rice, cooked (for serving)

Steps:

  • * 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 al ong 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 saute for a couple of minutes or until tender.
  • Add the garlic and mushrooms and saute 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.

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