Friday, March 7, 2014

Mustard Whiskey Meatballs

Recipe testing was a success....these are delicious! Thank you Pioneer Woman.
I must reiterate that this is not my recipe, but I have used it several times and it is always a HUGE hit. I have copied the recipe exactly as it is written in the book, with one exception. I stuck with my layout for the equipment and Ingredients. This recipe is from "The Pioneer Woman Cooks: Food From My Frontier" by Ree Drummond

Large Glass Bowl
Rubber Spatula
Cookie Scoop
Large Plate
Large Cast Iron Skillet

1Lb. Ground Beef
1Lb. Ground Pork
1 1/2C Panko Bread Crumbs
1 Egg
Salt and Pepper to taste
1/2C Spicy Mustard
2T Canola Oil
1C Whiskey
3C Beef Broth
3T Worcestershire Sauce
1C Heavy Cream

1. In a bowl, combine the beef, pork, bread crumbs, egg, salt and pepper, and 1/4 cup of the spicy mustard.

2. With your hands (or a large spoon), mix the ingredients until they're well combined.

3. Use a cookie scoop or teaspoon to form balls, using your hands to shape if necessary. Place the meatballs on a cookie sheet and freezer for 10 to 15 minutes, just to firm them up.

4. Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in 3 batches, turning them to cook all over, 5 to 7 minutes to a batch. Remove the meatballs to a plate as they're done.

5. When all the meatballs are on the plate, pour the whiskey and beef broth into the skillet. Allow the mixture to bubble up and reduce for 3 to 5 minutes, or until slightly thicker.

6. Then stir in the remaining 1/4 cup spicy mustard.

7. And the worcestershire sauce. Stir and cook for another couple of minutes.

8. Finally, pour in the heavy cream and stir it to combine.

9. Add the browned meatballs back into the sauce.

10. Simmer for 5 to 7 minutes, or until the meatballs are cooked through.

11. Turn the skillet into a makeshift sharing dish and stick toothpicks into each meatball. Serve immediately.


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