Ingredients Jump to Instructions ↓

  1. Meatballs With Mustard & Whiskey Sauce

  2. 4 slices packaged white bread, crustless and crumbled

  3. 1/2 cup milk for soaking

  4. 1 large egg

  5. 3/4 teaspoon dried thyme

  6. 3/4 teaspoon dried rosemary

  7. 1/2 teaspoon ground coriander

  8. 1/2 cup finely diced onion cooked in

  9. 1 tablespoon oil until soft

  10. 1 3/4 pounds ground beef chuck, chicken or turkey

  11. salt and freshly ground black pepper

  12. 1/3 cup dry bread crumbs for coating

  13. 4 tablespoons vegetable oil

  14. 5 tablespoons unsalted butter

  15. 1/4 cup minced shallots

  16. 1 clove garlic, minced

  17. 20 ounces white mushrooms, stems removed, and cut into 1/2-inch pieces

  18. 1/4 cup Scotch whiskey

  19. 1/4 cup coarse-grain mustard

  20. 2 tablespoons flour

  21. 2 cups plus 1/4 cup beef broth

  22. 1 bay leaf

  23. 6 medium carrots, peeled and cut into 3/4-inch rounds

  24. 2 teaspoons sugar

  25. 3 leeks, (1/2 pound), white parts only, cut into 3/4-inch rounds

  26. 3 stalks celery, (6 ounces), peeled and cut into 3/4-inch lengths

  27. 3 parsnips, (1/2 pound), peeled and cut into 3/4-inch lengths

  28. 1/3 cup minced parsley, for garnish

  29. boiled potatoes or cooked rice for serving

  30. If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander

  31. Soak the crumbled bread in the milk for 15 minutes or until softened.

  32. Squeeze out the excess moisture and transfer the soaked bread to a food processor along with the egg, thyme, rosemary and coriander.

  33. Process until combined, then add the cooked onions, 2/3's of the

  34. meat, salt and pepper to taste, and process until blended. Transfer

  35. 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.

  36. 6- to 7-quart casserole, over moderate heat, heat the vegetable

  37. oil and 2 tablespoons of the butter. In two batches, brown the

  38. meatballs making sure they are crisp on all sides. When they are

  39. brown, remove them with a slotted spoon to a plate. Add the shallots

  40. to the remaining fat in the casserole and saute for a couple of

  41. minutes or until tender. Add the garlic and mushrooms and saute

  42. 2 to 3 minutes or until tender. Add the whiskey and boil,

  43. scraping up the juices on the bottom of the casserole into the

  44. 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

  45. minute. Add 2 cups of the beef broth and bring it to a simmer,

  46. whisking all the while. Add the bay leaf and simmer for a couple

  47. of minutes. Adjust the seasoning and return the meatballs to the

  48. sauce (the dish can be made a day or two in advance up to this

  49. point). Simmer the meatballs, uncovered, to heat them and finish

  50. cooking them while you make the vegetable garnish.

  51. 12-inch skillet over moderate heat, heat

  52. 2 tablespoons

  53. of the remaining butter. Add the carrots, sugar and the remaining

  54. 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

  55. the vegetables are tender. Uncover the skillet, evaporate the

  56. liquid over high heat until the vegetables are glazed. Add the

  57. remaining tablespoon of butter and season with salt and pepper to

  58. taste. Discard the bay leaf. Spoon the meatballs onto a plate and top

  59. with mushrooms and gravy. Scatter glazed vegetables over the

  60. meatballs and garnish with the parsley. Serve with boiled potatoes

  61. or rice.


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