Hearty Burgundy Meatballs
Submitted by hunnyhush
Beef meatballs braised in Burgundy wine with mushrooms, pearl onions, and carrots. A one-skillet French-inspired dinner that’s ready in 45 minutes.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThink beef bourguignon, but faster and in meatball form. Browned beef meatballs get simmered in a Burgundy wine sauce with quartered mushrooms, pearl onions, and sliced carrots. All in one skillet, start to finish.
Browning the meatballs properly is where this dish wins or loses. You need a good sear on all sides, which means a hot skillet and not crowding the pan. That crust isn’t just for looks. It gives the meatballs structure so they hold together in the sauce, and those browned bits left in the pan become the base of the gravy.
After pulling the meatballs out, the vegetables cook in those same drippings. A couple tablespoons of flour tossed in coats the veggies and thickens the wine sauce into something glossy and rich. No separate roux needed.
Pro Tips
- Use fresh bread crumbs, not dried. They keep the meatballs tender and moist. Tear a slice of bread and pulse it in a food processor.
- Don’t skip the pearl onions. They soften into sweet, buttery pockets that contrast beautifully with the wine sauce.
- Use a Burgundy or Pinot Noir you’d drink. The wine flavor concentrates as it simmers, so cheap wine means sharp, acidic sauce.
- Serve with crusty French bread to soak up every drop of that sauce.
Variations
- Add a tablespoon of Dijon mustard to the sauce for a sharper, more French bistro flavor.
- Toss in a handful of frozen peas in the last two minutes for color and sweetness.
- Serve over egg noodles or mashed potatoes instead of with bread for a heartier meal.
Ingredients
Directions
In large bowl, combine beef, egg, bread crumbs, salt and pepper; using hands or wooden spoon, blend well.
Shape mixture into 1¼ inch balls.
In 12 inch skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides.
Using slotted spoon, remove meatballs to plate.
To drippings in skillet, add carrots, mushrooms and onions;cook, still over medium- high heat, about 5 minutes, stirring frequently until crisp-tender.
Stir in flour to coat vegetables well; return meatballs to skillet, along with wine, bouillon, 2 tablespoons parsley and 1 cup water.
Increase heat to high; bring to boil.
Reduce heat to low;simmer, covered, 10 minutes until meatballs are cooked through.
To serve: Spoon meatballs and vegetables in serving bowl; sprinkle with remaining tablespoon parsley.
Serve accompanied by French bread.
Comments
