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Beef Bourguignon Meatballs

Beef Bourguignon Meatballs

Savory Beef Bourguignon Meatballs simmered in a rich red wine sauce. This easy 1-hour recipe delivers classic French comfort in fun, family-friendly form.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 slices white bread crusts removed
  • ½ cup milk
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 tbsp fresh parsley chopped
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cloves garlic minced
  • 1 kg ground beef about 2.2 lbs
  • 1 medium onion finely chopped
  • 2 stalks celery finely chopped
  • 3 medium carrots peeled and finely chopped
  • 250 g mushrooms sliced
  • 6 cloves garlic crushed
  • 2 tsp Herbes de Provence or dried herbs
  • 2 leaves bay leaves
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 2 cups red wine

Equipment

  • Large non-stick skillet
  • Large mixing bowl
  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Soak the bread slices in milk for about five minutes, then squish them in a bowl.
  2. Mix in Parmesan, egg, parsley, salt, pepper, and minced garlic into the bread.
  3. Gently add ground beef and mix until combined without overmixing.
  4. Roll mixture into golf-ball sized meatballs.
  5. Heat oil in a skillet over medium-high heat and brown the meatballs on all sides.
  6. Deglaze the pan with beef broth, scraping up browned bits and set aside.
  7. In a large pot, sauté onions, carrots, celery, and mushrooms until soft.
  8. Add garlic and herbs, cooking for another minute.
  9. Sprinkle flour, stir, and cook briefly before adding the reserved broth, tomato paste, and red wine.
  10. Simmer the sauce gently for about 10 minutes before adding browned meatballs.
  11. Cover and simmer for another 10 minutes until meatballs are cooked through.
  12. Serve meatballs over creamy mashed potatoes, garnished with chopped parsley.

Nutrition

Calories: 400kcalCarbohydrates: 28gProtein: 27gFat: 18gSaturated Fat: 7gCholesterol: 85mgSodium: 870mgPotassium: 650mgFiber: 3gSugar: 3gVitamin A: 18IUVitamin C: 12mgCalcium: 12mgIron: 22mg

Notes

This recipe keeps well and tastes even better the next day. Store leftovers in the fridge for up to 3-4 days, or freeze for up to 3 months.
For a lighter option, try using ground turkey or chicken, and remember to handle the meat gently to keep the meatballs tender.
Tried this recipe?Let us know how it was!