Best 3 Highland Meatballs With Mustard And Whisky Sauce Recipes

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**Tantalize Your Taste Buds with Highland Meatballs: A Culinary Journey Through Scotland's Finest Flavors**

Embark on a culinary adventure to the heart of Scotland with our tempting Highland Meatballs, a dish that embodies the essence of Scottish cuisine. These delectable meatballs, crafted with a harmonious blend of ground beef, pork, and lamb, are lovingly seasoned with a symphony of herbs and spices, capturing the spirit of the Highlands. Immerse yourself in the rich flavors of this iconic dish, perfectly complemented by a velvety mustard and whisky sauce. Our curated collection of recipes offers variations to suit every palate, from classic to contemporary, ensuring an unforgettable gastronomic experience. Prepare to be captivated by the harmonious blend of savory and tangy flavors, as the meatballs and sauce dance together on your taste buds, leaving you yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

VENISON MEATBALLS WITH CREAMY MUSTARD SAUCE



Venison Meatballs with Creamy Mustard Sauce image

These venison meatballs are great on their own, but pairing them with a creamy tangy mustard sauce puts them over the top. Serve over pasta or rice, if desired.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 18

aluminum foil
1 pound ground venison
4 ounces mild Italian sausage
½ cup grated Parmesan cheese
½ cup Italian seasoned bread crumbs
1 egg
2 tablespoons dry white wine
1 teaspoon minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
1 (8 ounce) package sliced baby portobello mushrooms
2 sprigs fresh thyme, leaves removed
2 cups half-and-half
3 tablespoons stone-ground mustard
1 tablespoon cornstarch
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
  • Combine ground venison, Italian sausage, Parmesan cheese, bread crumbs, egg, white wine, garlic, basil, and oregano in a large bowl; stir until well combined. Scoop meat mixture from the bowl and form into 2-inch balls. Place meatballs on top of the cooling rack.
  • Bake in the preheated oven until meatballs are cooked through, about 25 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  • As soon as meatballs go in the oven, begin the sauce: heat olive oil and butter in a large skillet over medium-high heat. Add mushrooms and thyme; cook until mushrooms are dark brown in color, about 10 minutes.
  • Whisk together half-and-half, mustard, and cornstarch in a small bowl. Pour half-and-half mixture over mushrooms, reduce heat, simmer for 5 minutes, stirring continually. Turn heat off, season with salt and pepper, and let sit to thicken.
  • Remove meatballs from the oven, transfer to a serving plate, and drizzle with mustard sauce.

Nutrition Facts : Calories 408 calories, Carbohydrate 18.6 g, Cholesterol 136.2 mg, Fat 24.5 g, Fiber 3.3 g, Protein 27.2 g, SaturatedFat 11 g, Sodium 636.3 mg, Sugar 2 g

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE



Highland Meatballs With Mustard and Whisky Sauce image

Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.

Provided by Dave5003

Categories     Meat

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 27

4 slices 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 coriander, ground
1/2 cup onion, cooked in 1 tablespoon oil until soft, finely diced
1 3/4 lbs ground turkey or 1 3/4 lbs ground chicken
salt and black pepper, freshly ground
1/3 cup dry breadcrumbs, for coating
4 tablespoons vegetable oil
5 tablespoons unsalted butter
1/4 cup shallot, minced
1 garlic clove, minced
20 ounces white mushrooms, stems removed and cut into 1/2-inch pieces
1/4 cup Scotch whisky
1/4 cup grainy mustard
2 tablespoons flour
2 1/4 cups beef broth
1 bay leaf
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 (1/2 pound)
3 stalks celery, peeled and cut into 3/4-inch lengths (6 ounces)
3 parsnips, peeled and cut into 3/4-inch lengths (1/2 pound)
1/3 cup parsley, minced, for garnish
potatoes, Boiled (for serving) or rice, cooked (for serving)

Steps:

  • * 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 al ong 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 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.

MEATBALLS WITH MUSTARD SAUCE



Meatballs With Mustard Sauce image

Make and share this Meatballs With Mustard Sauce recipe from Food.com.

Provided by internetnut

Categories     Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs ground beef
2 eggs
1 tablespoon onion flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
2 teaspoons italian seasoning
2 teaspoons Worcestershire sauce
1/4 cup white wine
1/4 cup half-and-half
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
3 tablespoons plain yogurt
6 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 teaspoon dill weed

Steps:

  • Combine and mix all of the meatball ingredients. Shape into walnut-size meatballs.
  • Coat frying pan with Pam. Brown meatballs. Put into dish and bake in oven at 350 degrees for 20 minutes.
  • Meanwhile, combine the plain yogurt, mayonnaise, dijon mustard, and dillweed.
  • No need to heat up or anything. When meatballs are done, drain fat and put.
  • mustard sauce on top.

Nutrition Facts : Calories 460.3, Fat 32, SaturatedFat 11.7, Cholesterol 185.5, Sodium 568.2, Carbohydrate 6.8, Fiber 0.3, Sugar 2.3, Protein 32.9

Tips:

  • When choosing ground beef for the meatballs, opt for a blend of 80% lean and 20% fat. This will ensure that the meatballs are moist and flavorful.
  • Gently mix the ground beef with the other ingredients. Over-mixing can toughen the meatballs.
  • Use a cookie scoop or a tablespoon to portion out the meatball mixture. This will help to ensure that the meatballs are all uniform in size and shape.
  • Brown the meatballs in a large skillet over medium heat. This will help to develop their flavor and prevent them from falling apart.
  • Once the meatballs are browned, transfer them to a slow cooker. Add the mustard and whisky sauce and cook on low for 4-6 hours, or until the meatballs are cooked through.
  • Serve the meatballs with mashed potatoes, roasted vegetables, or your favorite side dish.

Conclusion:

These Highland meatballs are a delicious and hearty dish that is perfect for a cold winter day. The combination of ground beef, mustard, and whisky creates a flavorful and unique sauce that is sure to please everyone at the table. With a few simple tips, you can easily make these meatballs at home. So what are you waiting for? Give this recipe a try today!

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