Hearty Burgundy Meatballs

These Hearty Burgundy Meatballs offer a comforting, rustic dining experience inspired by classic French cuisine. The lean ground beef is kept tender with fresh bread crumbs and egg, forming robust spheres that are first browned for a savory crust. They are then gently simmered in a flavorful broth of red wine, beef bouillon, and fresh herbs. The dish is anchored by crisp-tender carrots, earthy mushrooms, and sweet pearl onions, all coated in a light flour-thickened sauce. This one-pan meal is perfect for cozy weeknight dinners or casual gatherings, served beautifully alongside crusty French bread to soak up the delicious juices.

Cooking Method: Boiling, Stewing

Cuisine: French

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 510.0

Description

These Hearty Burgundy Meatballs offer a comforting, rustic dining experience inspired by classic French cuisine. The lean ground beef is kept tender with fresh bread crumbs and egg, forming robust spheres that are first browned for a savory crust. They are then gently simmered in a flavorful broth of red wine, beef bouillon, and fresh herbs. The dish is anchored by crisp-tender carrots, earthy mushrooms, and sweet pearl onions, all coated in a light flour-thickened sauce. This one-pan meal is perfect for cozy weeknight dinners or casual gatherings, served beautifully alongside crusty French bread to soak up the delicious juices.

Ingredients

1 pound Lean ground beef
1 lg Egg
1 cup Fresh bread crumbs,

Directions

1
In a large bowl, combine the ground beef, egg, bread crumbs, salt, and freshly ground black pepper.
2
Using your hands or a wooden spoon, blend the mixture until well combined but do not overwork the meat.
3
Shape the mixture into 1 1/4-inch meatballs.
4
Heat vegetable oil in a 12-inch skillet over medium-high heat.
5
Add the meatballs to the skillet and cook for about 12 minutes, turning frequently until well browned on all sides.
6
Using a slotted spoon, remove the meatballs to a plate and set aside.
7
To the drippings remaining in the skillet, add the sliced carrots, quartered mushrooms, and halved pearl onions.
8
Cook the vegetables over medium-high heat for about 5 minutes, stirring frequently, until they are crisp-tender.
9
Stir in the all-purpose flour, coating the vegetables well to create a roux base for the sauce.
10
Return the meatballs to the skillet. Pour in the red wine, beef bouillon, 2 tablespoons of chopped parsley, and 1 cup of water.
11
Increase the heat to high and bring the liquid to a boil.
12
Reduce the heat to low, cover the skillet, and simmer for 10 minutes until the meatballs are cooked through.
13
Spoon the meatballs and vegetables into a serving bowl.
14
Sprinkle with the remaining tablespoon of chopped parsley.
15
Serve immediately accompanied by slices of French bread.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 510.0kcal

% Daily Value *
Total Fat 16.3g26%
Saturated Fat 5.7g29%
Cholesterol 179.5mg60%
Sodium 486.5mg21%
Total Carbohydrate 45.8g16%
Dietary Fiber 4.2g17%
Sugars 0.6g
Protein 42.1g85%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Substitutions: You can substitute ground pork or a mix of beef and pork for the ground beef. Use a dry red wine such as Cabernet Sauvignon or Merlot.

Tip: Do not overmix the meatball mixture, as this can make the meatballs tough. Handle them gently when shaping.

Variation: Add a bay leaf to the simmering liquid for extra depth of flavor, but remove it before serving.

Keywords: beef, burgundy, french, meatballs, red wine, mushrooms, carrots, pearl onions, simmered, comfort food, one pan, dinner

Read it online: https://www.chefs-mate.com/recipe/hearty-burgundy-meatballs/