Highland Meatballs With Mustard And Whisky Sauce

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 4 slices 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 coriander, ground
• 1/2 cup onion, cooked in 1 tablespoon oil until soft, finely diced
• 1 3/4 lbs beef chuck or 1 3/4 lbs ground turkey or 1 3/4 lbs ground chicken
• salt and black pepper, freshly ground
• 1/3 cup dry breadcrumbs, for coating
• 4 tablespoons vegetable oil
• 5 tablespoons unsalted butter
• 1/4 cup shallot, minced
• 1 garlic clove, minced
• 20 ounces mushrooms, stems removed and cut into 1/2-inch pieces
• 1/4 cup scotch whisky
• 1/4 cup grainy mustard
• 2 tablespoons flour
• 2 1/4 cups beef broth
• 1 bay leaf
• 6 medium carrots, peeled and cut into 3/4-inch rounds
• 2 teaspoons sugar
• 3 leeks, parts only, cut into 3/4-inch rounds (1/2 pound)
• 3 stalks celery, peeled and cut into 3/4-inch lengths (6 ounces)
• 3 parsnips, peeled and cut into 3/4-inch lengths (1/2 pound)
• 1/3 cup parsley, minced, for garnish
• potatoes, boiled (for serving) or rice, cooked (for serving)

Recipe

• 1 * if you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
• 2 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.
• 3 process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
• 4 transfer the mixture to a bowl, add the remaining meat and mix with your hands.
• 5 roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
• 6 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.
• 7 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.
• 8 add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
• 9 add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
• 10 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.
• 11 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.
• 12 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.
• 13 to make the vegetable garnish: in a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
• 14 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.
• 15 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.
• 16 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.
• 17 to serve the dish: discard the bay leaf. spoon the meatballs onto a plate and top with mushrooms and gravy.
• 18 scatter glazed vegetables over the meatballs and garnish with the parsley.
• 19 serve with boiled potatoes or rice.