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Ingredientes
- 4 slc Packaged white bread, crustless and crumbled
- 1/2 c. Lowfat milk for soaking
- 1 lrg Egg
- 3/4 tsp Dry thyme
- 3/4 tsp Dry rosemary
- 1/2 tsp Grnd coriander
- 1/2 c. Finely diced onion cooked in 1 Tbsp. oil till soft
- 1 3/4 lb Grnd beef chuck, chicken or possibly turkey * Salt and freshly grnd black pepper
- 1/3 c. Dry bread crumbs for coating
- 4 Tbsp. Vegetable oil
- 5 Tbsp. Unsalted butter
- 1/4 c. Chopped shallots
- 1 x Clove garlic, chopped
- 20 ounce White mushrooms, stems removed, and cut into 1/2-inch pcs
- 1/4 c. Scotch whiskey
- 1/4 c. Coarse-grain mustard
- 2 Tbsp. Flour
- 2 c. + 1/4 c. beef broth
- 1 x Bay leaf
- 6 med Carrots, peeled and cut into 3/4-inch rounds
- 2 tsp Sugar
- 3 x Leeks, (1/2 lb.), white parts only, cut into 3/4-inch rounds
- 3 stalk celery, (6 ounces), peeled and cut into 3/4-inch lengths
- 3 x Parsnips, (1/2 lb.), peeled and cut into 3/4-inch lengths
- 1/3 c. Chopped parsley, for garnish Boiled potatoes or possibly cooked rice for serving
Direcciones
- * If you substitute grnd turkey or possibly chicken, then season the poultry mix with thyme and sage and omit the coriander
- TO MAKE THE MEATBALLS: Soak the crumbled bread in the lowfat milk for 15 min or possibly till softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor along with the egg, thyme, rosemary and coriander. Process till combined, then add in the cooked onions, 2/3's of the meat, salt and pepper to taste, and process till blended. Transfer the mix to a bowl, add in 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-qt casserole, over moderate heat, heat the vegetable oil and 2 Tbsp. 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 in the shallots to the remaining fat in the casserole and saute/fry for a couple of min or possibly till tender. Add in the garlic and mushrooms and saute/fry for 2 to 3 min or possibly till tender. Add in the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or possibly so or possibly till the whiskey has almost evaporated. Add in the mustard and the flour and cook for a minute. Add in 2 c. of the beef broth and bring it to a simmer, whisking all the while. Add in the bay leaf and simmer for a couple of min. Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or possibly 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 Tbsp. of the remaining butter. Add in the carrots, sugar and the remaining 1/4 c. of beef broth. Cover and simmer for 3 to 4 min or possibly till partially cooked. Add in the leeks, celery and parsnips and 3/4 c. of water. Cover and simmer for 10 min longer or possibly till the vegetables are tender. Uncover the skillet, evaporate the liquid over high heat till the vegetables are glazed. Add in the remaining Tbsp. of butter and season with salt and pepper to taste.
- TO SERVE THE DISH: Throw away 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 possibly rice.
