HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE
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
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.
CRUNCHY MEATBALLS WITH MUSTARD SAUCE
This is a slightly different 'take' on meatball appetizers. Prep time includes meatball chilling time
Provided by Toby Jermain
Categories Meat
Time 1h30m
Yield 60 meatballs, about, 20-30 serving(s)
Number Of Ingredients 18
Steps:
- Mix ingredients for Mustard Sauce until well blended, and refrigerate until needed.
- Prepare meatballs by mixing together ground beef, breadcrumbs, onion, 1 egg, 1/4 cup beer, granulated garlic, 1 Tsp salt and 1/4 Tsp pepper.
- Form into 3/4" meatballs, and set in refrigerator or freezer to firm up, but do not allow to freeze.
- Beat together 3/4 cup beer, 2 eggs and olive oil.
- Add flour, baking powder, and remaining 1-1/2 Tsp salt and 1/4 Tsp pepper, stirring until thoroughly blended.
- Heat about 3" of oil to 350 degrees F in a deep pan or deep fryer.
- Coat each meatball with batter and fry until golden brown.
- Cook only a few at a time to keep oil temperature even.
- Drain on paper towels, and keep warm.
- Serve warm with Mustard Sauce for dipping.
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