4 slices packaged white bread, crustless and crumbled
1/2 cup milk for soaking
1 large egg
3/4 teaspoon dried thyme or three sprigs fresh time taken offthe stalk
3/4 teaspoon dried rosemary or 1 sprig of fresh rosemary
1/2 teaspoon ground coriander
1/2 cup finely diced onion,
1 tablespoon oil to cook onions until softsoft
1 3/4 pound ground beef or, chicken
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
2 ounnets white mushrooms, stems removed, and cut into 1/2-inch pieces
1/4 cup Scotch whiskey
1/4 cup coarse-grain mustard
2 tablespoons flour
2 cups beef stock,
PLUS
1/4 cup beef stock
1 bay leaf fresh or dried
6 medium carrots, peeled and cut into 3/4-inch rounds
2 teaspoons sugar
3 leeks, white parts only, cut into 3/4-inch rounds
3 stalks celery, peeled and cut into 3/4-inch lengths
1/3 cup minced parsley, for garnish
Boiled potatoes or cooked rice for serving
If you substitute chicken for beef , 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 saute for a couple of minutes or until tender. Add the garlic
and mushrooms and saute 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 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.
