Ingredients:
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 onion cooked in 1 tbsp. oil till soft -- finely diced |
3 1/4 pounds ground beef chuck -- chicken or turkey * |
1 teaspoon 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 in 1/2 inch pieces |
1/4 cup scotch whiskey |
1/4 cup coarse-grain mustard |
2 tablespoons flour |
2 1/4 cups beef broth |
1 piece bay leaf |
6 medium carrots -- peeled and cut in 3/4 inch rounds |
2 teaspoons sugar |
3 medium leeks -- (1/2 pound), white parts only, cut in 3/4 inch rounds |
3 stalks celery -- (6 ounces), peeled and cut in 3/4 inch lengths |
3 medium parsnips -- (1/2 pound), peeled and cut in 3/4 inch lengths |
1/3 cup minced parsley -- for garnish |
3 Cup boiled potatoes or cooked rice for serving |
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Preparation / Directions:
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.
* If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriand
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