Highland Beef Balls Recipes

HIGHLAND BEEF BALLS

Steps:

• Mix all the ingredients together thoroughly and shape into 6 balls.
• Roll in oatmeal and fry in deep fat for about 5-7 minutes, depending on size, until they are a deep brown colour and cooked through.

HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE

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.

SWEET-AND-PUNGENT BEEF BALLS

Steps:

• BEEF BALLS: In a large bowl, combine ground beef with minced onion.
• Add egg, bread crumbs, salt, and pepper.
• Blend well but do not overhandle meat.
• Form into walnut-size balls.
• Heat stock to boiling.
• Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
• SWEET-N-PUNGENT SAUCE.
• Bring stock to a boil.
• Add sugar, stirring, and cook another minute to dissolve.
• Add vinegar; cook 1 minute more.
• Meanwhile blend cornstarch, soy sauce, and water to a paste.
• Then stir in to thicken.
• Pour sauce over cooked beef balls.
• Variations: For the sugar use brown sugar or honey.
• For the vinegar, use cider vinegar.
• For the soy sauce, use heavy soy sauce.

VIETNAMESE BEEF BALLS - (THIT BO VIEN)

Steps:

• In a shallow dish, mix the fish sauce, potato starch, baking powder, sugar and white pepper.
• Slice the meat into 1/8-inch-thick pieces.
• Add to the marinade and mix well.
• Cover and refrigerate for at least 4 hours, or overnight.
• Before proceeding, transfer the meat to the freezer for 30 minutes.
• Work with half of the beef at a time; do not overload the work bowl.
• In a food processor, combine half of the beef with half of the garlic and sesame oil.
• Process to a completely smooth but stiff paste, about 3 minutes.
• Stop occasionally to scrape down the sides of the work bowl.
• The completed paste should spring back to the touch.
• Transfer the paste to a bowl.
• Process the remaining beef, garlic and sesame oil the same way.
• Rub some vegetable oil on one hand, and grab a handful of the meat paste and close your hand into a fist, squeezing out a small portion of the mixture, about 1 teaspoon, between your thumb and index finger.
• Keep rolling and squeezing the same portion between your thumb and index finger until you obtain a smooth rounded ball.
• Scoop out the meatball with an oiled spoon, and repeat until all of the paste is used.
• Pour 1 inch of water into a wok or wide pot, place a steamer rack or bamboo steamer over the water.
• Arrange the meatballs without crowding in a single layer on the rack.
• Cover and steam for 5 minutes.
• Serve as an appetizer with chili sauce.
• These beef balls can also be added to a well-seasoned beef broth, sprinkled with chopped scallions and white pepper and served as a soup (noodles may be added).
• Note: These meatballs may be frozen.
• Thaw them thoroughly, then steam or simmer in boiling water until just heated through.