INGREDIENTS

INSTRUCTIONS

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  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;  Converted by MM_Buster v2.0n.

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