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 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
Converted by MM_Buster v2.0n.

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