Meatballs With Mustard Sauce Food

EASY MEATBALLS IN DIJON GRAVY

Steps:

• In a large bowl, mix together all of the meatball ingredients until fully combined. You can knead it with your hands or mix it in a stand mixture with a dough hook attachment.
• Form balls with the meat mixture with your hands or a cookie scoop. Place the meatballs on a baking sheet and place in the freezer for 5-10 minutes.
• Heat some oil on a large skillet. Brown the meatballs on all sides until the meatballs are cooked through. Remove from the saucepan and set aside.
• Melt the butter on the skillet. Whisk in the flour until medium brown. Pour in the broth and simmer until thickened. Add in the milk and mustard. Simmer until thick and creamy.
• Place the meatballs in the sauce and cook until the meatballs are heated through.

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
• Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
• Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
• As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
• Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
• Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE

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

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.

CHICKEN MEATBALLS WITH MUSTARD-MAYO SAUCE

Steps:

• Prepare the Sauce: In a bowl, mix mayonnaise, yellow mustard, and dijon mustard. Mix well until fully incorporated and let it chill.
• In a big bowl, mix all together with the ground chicken, garlic powder, wheat flour, Worcestershire sauce, Oyster Sauce, Paprika, Onion Powder, dried thyme, salt, and pepper. And add whisked 1 whole egg.
• Mix well until fully incorporated.
• Using an ice cream scooper, scoop out the mixture and form it into a ball.
• Heat the oil in a heavy-bottomed pan.
• Standard breading procedure. Flour - Egg Wash - Flour.
• Deep fry the meatballs until golden brown and put it in a bowl lined with paper towels to drain excess oil.
• Plate and top with the sauce.

CHICKEN MEATBALLS WITH PLUM MUSTARD SAUCE

Steps:

• Preheat oven to 375°.
• Line rimmed baking sheets with parchment paper.
• In a medium nonstick skillet, heat oil over medium heat.
• Add garlic, onion, fines herbes, salt and pepper.
• Cook, stirring often, for 5 minutes or until softened; let cool slightly.
• In a bowl, whisk the eggs with a fork.
• Add in onion mixture, chicken, bread crumbs, and Parmesan; mix gently until evenly combined.
• Using wet hands, form chicken mixture into 1-inch meatballs.
• Place 1 1/2 inches apart on prepared baking sheets.
• Bake for 15-20 minutes or until meatballs are lightly browned and no longer pink inside.
• *You will use 36 meatballs for this recipe; you may freeze remainder by placing meatballs in a single layer on trays; flash freeze; when frozen, transfer to airtight containers; will keep for 1 month.
• Sauce: in a medium saucepan, combine 2 tablespoons water, plum sauce, soy sauce, ginger, and mustard.
• Add meatballs and stir to coat with sauce.
• Cover and simmer over medium heat, stirring often, for 15 minutes or until piping hot and meatballs are heated through.
• Transfer to warmed serving dish and sprinkle with green onions.

MEATBALLS WITH MUSTARD SAUCE

Steps:

• Combine and mix all of the meatball ingredients. Shape into walnut-size meatballs.
• Coat frying pan with Pam. Brown meatballs. Put into dish and bake in oven at 350 degrees for 20 minutes.
• Meanwhile, combine the plain yogurt, mayonnaise, dijon mustard, and dillweed.
• No need to heat up or anything. When meatballs are done, drain fat and put.
• mustard sauce on top.