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Mustard Whisky 01

This Mustard Whisky 01 recipe uses Milk For Soaking, Onion Cooked In Oil Until Soft, Ground Beef Chuck Chicken Or Turkey, Dry Bread Crumbs For Coating, and Vegetable Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 slice
• 1/2 cup
• 1/2 cup
• 1 3/4 lb
• 1/3 cup
• 4 tbsp
• 5 tbsp
• 1 clove
• 2 tbsp
• 2 cup
• 2 tsp

Method (preview)

1. 1

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

2. 2

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

3. 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. 4

   Transfer the mixture to a bowl, add the remaining meat and mix with your hands.

5. 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. 6

   In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.

7. 7

   When they are brown, remove them with a slotted spoon to a plate.

8. 8

   Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.

9. 9

   Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.

10. 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. 11

    Add the mustard and the flour and cook for a minute.

12. 12

    Add 2 cups of the beef broth and bring it to a simmer, whisking all the while.

13. 13

    Add the bay leaf and simmer for a couple of minutes.

14. 14

    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).

15. 15

    Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.

16. 16

    Discard the bay leaf.

17. 17

    Spoon the meatballs onto a plate and top with mushrooms and gravy.

18. 18

    Scatter glazed vegetables over the meatballs and garnish with the parsley.

19. 19

    Serve with boiled potatoes or rice.