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Highland Meatballs With Mustard and Whisky Sauce Recipe

Highland Meatballs With Mustard and Whisky Sauce Recipe

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Highland Meatballs With Mustard and Whisky Sauce

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Ingredients:

Serving

4 slices white bread , crustless and crumbled
1/2 cup milk , for soaking
1 large egg
3/4 tsp dried thyme
3/4 tsp dried rosemary
1/2 tsp coriander, ground
1/2 cup onion , cooked in 1 tbsp oil until soft, finely diced
1 3/4 lbs beef chuck or 1 3/4 lbs ground turkey
salt and black pepper, freshly ground
1/3 cup dry breadcrumbs, for coating
4 tbsp vegetable oil
5 tbsp unsalted butter
1/4 cup shallot, minced
1 garlic clove, minced
20 oz white mushrooms, stems removed and cut into 1/2-inch pieces
1/4 cup scotch whisky
1/4 cup grainy mustard
2 tbsp flour
2 1/4 cups beef broth
1 bay leaf
6 medium carrots, peeled and cut into 3/4-inch rounds
2 tsp sugar
3 leeks, white parts only, cut into 3/4-inch rounds (1/2 lb)
3 stalks celery, peeled and cut into 3/4-inch lengths (6 oz)
3 parsnips, peeled and cut into 3/4-inch lengths (1/2 lb)
1/3 cup parsley, minced, for garnish
potatoes, boiled (for serving) or rice, cooked (for serving)

Directions:

* 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	826.75 Kcal (3461 kJ)
Calories from fat	193.39 Kcal
		% Daily Value*
Total Fat	21.49g	33%
Cholesterol	105.15mg	35%
Sodium	449.01mg	19%
Potassium	892.41mg	19%
Total Carbs	25.76g	9%
Sugars	9.81g	39%
Dietary Fiber	4.72g	19%
Protein	30.03g	60%
Vitamin C	9.5mg	16%
Vitamin A	0.5mg	18%
Iron	5.6mg	31%
Calcium	185.2mg	19%

Amount Per 100 g
Calories	145.84 Kcal (611 kJ)
Calories from fat	34.11 Kcal
		% Daily Value*
Total Fat	3.79g	33%
Cholesterol	18.55mg	35%
Sodium	79.21mg	19%
Potassium	157.42mg	19%
Total Carbs	4.54g	9%
Sugars	1.73g	39%
Dietary Fiber	0.83g	19%
Protein	5.3g	60%
Vitamin C	1.7mg	16%
Vitamin A	0.1mg	18%
Iron	1mg	31%
Calcium	32.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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