Last month I picked up The Pioneer Woman Cookbook from the library and my 15 year-old started leafing through the pages and pointing to the recipes he thought would be good to try. After first looking at the dessert section and deciding that I should make everyone one of the recipes in the book, he went onto the main courses and was completely intrigued by the thought of making meatballs (one of his favorite ways to eat meat) in a whiskey cream sauce.
I seemed to recall we had a bottle of whiskey somewhere in the house and low and behold I found it under the sink, unopened. I have a feeling we have owned this bottle since our wedding when we bought it to stock the bar for our reception, but now 18 plus years later it would still suffice for cooking.
So here is the rather simple process it was to make the Pioneer Woman's recipe for Whiskey Meatballs made our way, with lamb sausage. By the way, if you don't have lamb sausage, a half and half mixture of ground beef and regular bulk sausage will suffice.
Into the food processor goes the following ingredients:
1 1/2 cups bread crumbs
2 medium eggs (or one large)
2 pounds lamb sausage (see above for substitution)
1/4 cup mustard (we used some jalapeno mustard)
couple pinches of salt
Pulse the food processor until all the ingredients are fully incorporated.
Make into meatballs (about 25).
Heat a frying pan or wok up to medium heat with a few Tablespoons of oil in the bottom to keep the meat from sticking.
Fry 4 to 5 meatballs at a time to brown the outside and then put on a tray in the oven set to 350 degrees Fahrenheit to continue the cooking.
When all the meatballs are cooked, pour off the grease and oil and then add 4 cups of beef broth and 1 cup of whiskey to the pan and heat to boiling.
Boil the mixture for 5 minutes to cook off the alcohol. Then add 1 cup of cream, 3 Tablespoons of Worcestershire sauce, and 1/4 cup mustard to the broth and whiskey mixture.
Return the meatballs to the pan in the sauce, and cook for another 5 minutes before serving.