- 1 pound ground beef (80% lean)
- 1 pound ground pork
- 1 ½ cups panko bread crumbs
- 1 egg
- Salt and black pepper to taste (we used 1 teaspoon each of kosher salt and freshly ground black pepper)
- ½ cup spicy mustard (we used French’s Spicy Brown)
- 2 tablespoons canola oil
- 1 cup whiskey (we used Jack Daniels)
- 3 cups beef broth (we used Swanson 100% Natural Beef Broth)
- 3 tablespoons Worcestershire sauce
- 1 cup heavy cream
- In a large mixing bowl, add the following ingredients: the beef, pork, bread crumbs, egg, salt, pepper, and ¼ cup of the spicy mustard.
- Using your hands like we did (or a large spoon if you don’t want to get your hands dirty), mix the ingredients together until they’re fully combined.
- Using a teaspoon measuring spoon, form the meatballs, rolling the meatballs in your hands if you need to. We actually shaped our individual meatballs using a heaping teaspoon (possibly closer to 1 ½ teaspoons) but what truly matters is that your meatballs are all equally sized. Divide the meatballs as equally as you can into 3 batches. Stick the first batch in for 10 minutes so the meatballs have a chance to firm up. The original recipe said you could stick the meatballs in for 10-15 minutes but we tried sticking a batch in for 15 minutes one time and the meatballs came out like meat ice cubes !
- Take a large skillet out and pour the oil in, setting the heat to medium-high. Wait for the oil to get hot before adding the first batch of meatballs to the skillet. (Stick the second batch of meatballs in the freezer after you put the first batch in the skillet.) Our oil actually got hot quicker than we planned so our meatballs only had 5 minutes to be in the freezer before getting put in the skillet. The meatballs actually held their shape so if you’re in a rush, you only need to keep your meatballs in the freezer for 5-6 minutes. Once your meatballs are in the skillet though, allow them to cook for somewhere between 5 to 7 minutes (5 minutes worked for us), turning them as they’re cooking so you can ensure they’re getting cooked equally all over (a nice crust on the meatballs is a bonus to the stirring of the meatballs). After the 5-7 minutes has passed, scoop the meatballs out and put them on a plate afterwards. Wait for the oil to get hot again before adding the second batch into the skillet. Stick the third batch in the freezer afterwards. Cook the meatballs, take them out, wait for the oil to get hot again and add the last batch in, cooking it and adding it to the pile of cooked meatballs after its 5 minutes of cooking is over with.
- Now that all the meatballs are cooked and out of the skillet, drain the oil from the skillet (the recipe never says to drain but there was just so much oil in the skillet, it only felt right to drain it). Pour the whiskey and beef broth in (to play it safe, we took the skillet over to the sink when pouring the whiskey in). Wait for the mixture to come to a boil* and then allow it to reduce for 5 minutes or so, just long enough to get the mixture a little bit thicker.
- Pour the Worcestershire sauce and the other ¼ cup of spicy mustard into the skillet, stirring to combine as well as you can. This should take a couple of minutes to achieve.
- Pour the heavy cream into the skillet, stirring as you do so until everything looks blended together.
- Now take all those meatballs you cooked earlier and add them back into the skillet.
- Bring the heat down to a simmer and allow everything to cook for 5-7 minutes or however long it takes for the meatballs to get cooked through completely. Honestly our meatballs were fully cooked during step 4 so we just let the dish simmer for the minimum time.
- Serve right away !
*When the whiskey starts getting heated up, all of its wonderfully sweet aromas start blooming and it’s just awesome. There’s no mistaking that sweet whiskey aroma !
This recipe was initially made as an appetizer (each one is only 1 ¼ inch in diameter) and you could eat them that way, but we eat this as an actual meal because they’re too delicious to eat just as a snack ! The meatballs themselves have a nice crust on the outside but the meat is still soft and tender on the inside and the sauce, man that’s where the flavor’s really at ! The tanginess of the mustard really comes through but there’s just a little bit of sweetness from the whiskey and the heavy cream just makes the sauce have a silky consistency. The sauce is so delicious that you’ll want to consume it like a soup instead !
We got this recipe from a Ree Drummond cookbook.
We weren’t paid in any way to mention French’s, Jack Daniels, Swanson, or Ree Drummond.
Take care everybody !