Categories: Appetizers
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 1/2 cup panko bread crumbs
- 1 egg
- Salt and black pepper to taste
- 1/2 cup spicy mustard
- 2 tbsp canola oil
- 1 cup whiskey
- 3 cups beef broth
- 3 tbsp Worcestershire
- 1 cup heavy cream
Directions
-
In a bowl, combine the beef, pork, bread crumbs, egg, salt and pepper and 1/4 cup of the spicy mustard. With your hands, mix the ingredients until well combined.
-
Use a cookie scoop to form balls. Place the meatballs on a cookie sheet and freeze for 10-15 minutes, just to firm them up.
-
Heat the canola oil in a large skillet over medium-high heat. Cook the meatballs in 3 batches, turning them to cook all over, 5-7 minutes to a batch. Remove them to a plate as they’re done.
-
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 3-5 minutes, or until slightly thicker.
-
Then stir in the remaining 1/4 cup spicy mustard and the Worcestershire. Stir and cook for another couple of minutes. Finally, pour in the heavy cream and stir it to combine.
-
Add the browned meatballs back into the sauce. Simmer for 5-7 minutes, or until cooked through. Turn the skillet into a makeshift chafing dish and stick toothpicks into each meatball. Serve immediately.