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home > recipes > meat > highland meatballs with mustard and whiskey sauce
from UK Highland Meatballs With Mustard and Whiskey Sauce 110 recipes from the USA TV cooking shows of Burt Wolf have been added to The UK Recipe Archive this week in both Mastercook and Mealmaster formats. To download go to - http://www.ukrecipes.co.uk/ * Exported from MasterCook * Highland Meatballs With Mustard & Whiskey Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Burt Wolf Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices 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 pounds ground beef chuck -- chicken or turkey * Salt and freshly ground black pepper 1/3 cup dry bread crumbs for coating 4 tablespoons vegetable oil 5 tablespoons unsalted butter 1/4 cup minced shallots 1 clove garlic -- minced 20 ounces white mushrooms -- stems removed, and -- cut into 1/2-inch -- pieces 1/4 cup Scotch whiskey 1/4 cup coarse-grain mustard 2 tablespoons flour 2 cups + 1/4 cup beef broth 1 bay leaf 6 medium carrots -- peeled and cut into -- 3/4-inch rounds 2 teaspoons 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 * 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 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. 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 saut‚ for a couple of minutes or until tender. Add the garlic and mushrooms and saut‚ 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. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 2072 Calories (kcal); 121g Total Fat; (50% calories from fat); 27g Protein; 240g Carbohydrate; 342mg Cholesterol; 459mg Sodium Food Exchanges: 9 Grain(Starch); 1 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 23 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Highland Meatballs With Mustard and Whiskey Sauce


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keyword: highland
keyword: meatballs
keyword: mustard
keyword: whiskey
keyword: sauce
recipes for meat
recipes by alan
Email Address:
(posted December 4, 1999)

from UK

Highland Meatballs With Mustard and Whiskey
Sauce

110 recipes from the USA TV cooking shows of Burt Wolf have been added to
The UK Recipe Archive this week in both Mastercook and Mealmaster formats.

To download go to - http://www.ukrecipes.co.uk/

* Exported from MasterCook *

Highland Meatballs With Mustard & Whiskey
Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Burt Wolf

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices 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 pounds
ground beef chuck -- chicken or turkey *
Salt and freshly ground black pepper
1/3 cup
dry bread crumbs for coating
4 tablespoons vegetable oil
5 tablespoons
unsalted
butter
1/4 cup minced shallots
1
clove garlic -- minced
20 ounces white mushrooms -- stems removed, and
-- cut into 1/2-inch
-- pieces
1/4 cup Scotch whiskey
1/4 cup
coarse-grain mustard
2 tablespoons
flour
2 cups + 1/4 cup
beef broth
1
bay leaf
6 medium carrots -- peeled and cut into
-- 3/4-inch rounds
2 teaspoons
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

* 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 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.

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 saut‚ for a couple of
minutes or until tender. Add the
garlic and mushrooms and saut‚ 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.

Converted by MC_Buster.

- - - - - - - - - - - - - - - - - - -

Per serving: 2072 Calories (kcal); 121g Total
Fat; (50% calories from fat);
27g Protein; 240g
Carbohydrate; 342mg Cholesterol; 459mg Sodium
Food Exchanges: 9
Grain(Starch); 1 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 23
Fat; 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0 0 0 0



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