BEEF MEATBALL BOURGUIGNON

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Beef Meatball Bourguignon image

Provided by Rick Rodgers

Yield Makes 4 to 6 servings

Number Of Ingredients 24

Meatballs
3/4 cup fresh bread crumbs
1/4 cup whole milk
1 1/2 pounds ground round (85 percent lean)
2 large eggs, beaten
3 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Bourguignon sauce
1 teaspoon vegetable oil
4 ounces pancetta, coarsely chopped
10 ounces cremini mushrooms, quartered
1/4 cup finely chopped shallots
3 tablespoons unsalted butter
1 medium carrot, cut into 1/4-inch dice
1/4 cup all-purpose flour
2 cups homemade beef stock or canned reduced-sodium beef broth
1 cup hearty red wine, such as Shiraz
2 tablespoons brandy or Cognac (optional)
2 teaspoons tomato paste
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for serving

Steps:

  • 1. To make the meatballs, place the bread crumbs in a large bowl. Sprinkle with the milk and let stand until the crumbs soften, about 3 minutes. Add the ground round, eggs, shallots, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
  • 2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
  • 3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
  • 4. Transfer the meatballs to a plate. Pour out any fat in the pan. Heat the pan over medium-high heat until sizzling. Add 1/2 cup water and bring to a boil, scraping up the browned bits with a wooden spatula. Remove the pan from the heat and set aside.
  • 5. Meanwhile, start the sauce. Combine the oil and pancetta in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta is browned, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
  • 6. Increase the heat to medium-high. Add the mushrooms to the fat in the saucepan and cook, stirring occasionally, until browned, about 7 minutes. Stir in the shallots and cook until they soften, about 2 minutes. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the deglazed pan juices, the broth, wine, brandy, if using, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.
  • 7. Return the meatballs and the pancetta to the skillet and cover with the lid ajar. Cook until the carrot is tender, about 15 minutes. Season with salt and pepper. Serve hot, sprinkled with parsley.

Ahtasham Joura
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I made this dish for a dinner party and it was a huge success! The meatballs were so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.


Khesi Sepeng
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This dish was easy to make and so delicious! The meatballs were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.


Hmade Hh
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I've made this dish several times now and it's always a hit! The meatballs are so tender and flavorful, and the sauce is rich and savory. I highly recommend this recipe.


Syed aoun Haider naqvi
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This was a great recipe! The meatballs were moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.


Chris Spielman
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I made this dish for a dinner party and it was a huge success! The meatballs were so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.


Rana Zaeem
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This dish was easy to make and so delicious! The meatballs were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.


Malik Amna
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I've made this dish several times now and it's always a hit! The meatballs are so tender and flavorful, and the sauce is rich and savory. I highly recommend this recipe.


Rabin Darnal
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This was a great recipe! The meatballs were moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.


cocomo yt
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I made this dish for a dinner party and it was a huge success! The meatballs were so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.


Hirut mulugeta Adugna
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This dish was easy to make and so delicious! The meatballs were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.


Anish Uprety
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I've made this dish several times now and it's always a hit! The meatballs are so tender and flavorful, and the sauce is rich and savory. I highly recommend this recipe.


Michael Anum
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This was a great recipe! The meatballs were moist and flavorful, and the sauce was rich and savory. I will definitely be making this again.


Syad mahtab ali
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I made this dish last night and it was a hit with my family! The meatballs were cooked perfectly and the sauce was so flavorful. I will definitely be making this again.


Chiabuotu International
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This dish was absolutely delicious! The meatballs were so tender and flavorful, and the sauce was rich and savory. I will definitely be making this again.