Best 2 Beef Meatball Bourguignon Recipes

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For those who enjoy the classic combination of beef and red wine, beef meatball bourguignon is a dish that offers a delectable blend of flavors. With its tender and juicy meatballs simmered in a rich and savory sauce made from red wine, beef broth, and aromatic vegetables, this dish is sure to satisfy even the most discerning palate. Whether you're a seasoned chef or just starting out in the kitchen, this article will provide you with the ultimate guide to creating the perfect beef meatball bourguignon, ensuring that your next culinary creation is an unforgettable experience.

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BEEF MEATBALL BOURGUIGNON



Beef Meatball Bourguignon image

My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits, and potatoes. Enjoy!

Provided by brendaapr68

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h45m

Yield 4

Number Of Ingredients 21

1 pound ground beef
¼ cup Italian-seasoned bread crumbs
1 egg
¼ cup minced onion
2 cloves garlic, minced
½ teaspoon dried parsley
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ cup all-purpose flour
1 tablespoon vegetable oil
10 baby carrots, thinly sliced
½ large onion, chopped
½ (8 ounce) package fresh mushrooms, sliced
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 bay leaf

Steps:

  • Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.
  • Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.
  • Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.

Nutrition Facts : Calories 416.6 calories, Carbohydrate 20.1 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 7.5 g, Sodium 1055 mg, Sugar 3.6 g

BEEF MEATBALL BOURGUIGNON



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.

Tips:

  • Use a variety of ground beef. Beef chuck, sirloin, and brisket are all good choices for meatballs. You can also use a combination of different types of ground beef.
  • Season the meatballs well. Use a combination of salt, pepper, garlic, onion, and Italian seasoning.
  • Brown the meatballs before adding them to the stew. This will help to develop their flavor.
  • Use a good quality red wine. A Burgundy or Cabernet Sauvignon are both good choices.
  • Simmer the stew for at least 2 hours. This will allow the flavors to meld and develop.
  • Serve the stew over mashed potatoes, rice, or noodles.

Conclusion:

Beef Meatball Bourguignon is a delicious and hearty stew that is perfect for a cold winter day. The meatballs are tender and flavorful, and the stew is rich and savory. This dish is sure to please everyone at your table.

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