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    Meatballs With Mustard & Whiskey Sauce

    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
    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-ground 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

    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.

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