Highland Meatballs with Mustard and Whisky Sauce
Savor the heartwarming flavors of Scotland with these Highland Meatballs with Mustard and Whisky Sauce, a perfect marriage of rustic charm and gourmet flair. Juicy, hand-rolled meatballs made from a blend of ground beef and pork are seasoned with a hint of garlic, herbs, and wholegrain mustard for a burst of savory flavor. The real star, however, is the indulgent whisky-infused cream sauce—rich with beef stock, double cream, and a touch of Dijon mustard, bringing depth and luxury to every bite. These meatballs are seared to golden perfection before being simmered in the velvety sauce, ensuring they’re tender and infused with smoky, tangy notes. Ready in under an hour, this dish is ideal for a crowd-pleasing dinner, served over buttery mashed potatoes or alongside fresh, crusty bread. Elevate your comfort food game with this irresistible fusion of classic Scottish ingredients and modern cooking techniques.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 75 g Breadcrumbs
- 1 large Egg
- 1 medium Yellow onion, finely chopped
- 2 Garlic cloves, minced
- 1 tbsp Wholegrain mustard
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil or butter
- 60 ml Whisky
- 250 ml Beef stock
- 100 ml Double cream
- 1 tbsp Dijon mustard
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, minced garlic, wholegrain mustard, parsley, salt, and black pepper. Mix until well combined but avoid overmixing.
Using your hands, shape the mixture into evenly-sized meatballs, roughly the size of a golf ball. This should yield around 16-20 meatballs.
Heat the vegetable oil or butter in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 6-8 minutes, turning occasionally, until browned on all sides. Remove from the skillet and set aside on a plate.
Deglaze the skillet by pouring in the whisky. Allow it to simmer for 1-2 minutes, scraping the bottom of the pan with a wooden spoon to release any browned bits.
Add the beef stock to the skillet and bring it to a gentle simmer. Stir in the double cream and Dijon mustard, whisking the sauce until smooth and well combined.
Return the browned meatballs to the skillet, ensuring they are coated in the sauce. Cover the pan and simmer for 10-12 minutes until the meatballs are cooked through and the sauce has slightly thickened.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Serve the Highland meatballs hot, garnished with extra chopped parsley if desired. They pair deliciously with creamy mashed potatoes or crusty bread.
Nutrition Facts
Calories |
3213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.7 g | 301% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 335501 mg | 14587% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.9 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 309 mg | 24% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
