Burgundy Meatballs Recipes

BEEF MEATBALL BOURGUIGNON

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.

BURGUNDY MEATBALLS

Steps:

• In large saucepan over medium high heat, heat oil.
• Add half of the meat balls and cook until browned on all sides.
• Repeat with remaining meatballs.
• Set meatballs aside.
• To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
• Return meatballs to the pan.
• Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
• Heat to boiling over high heat.
• Reduce heat to low and simmer 15 minutes.
• Cook until meatballs are cooked through and vegetables are tender.
• In a cup, combine flour and remaining 2 Tbsp water.
• Stir into meatball mixture; cook; stirring constantly, until it thickens.
• Cook orzo according to package directions, toss with butter and parsley.
• Arrange orzo on serving platter.
• Top with meatball mixture.

BURGUNDY MEATBALLS

Steps:

• In a large bowl mix well first 7 ingredients; shape into 1" balls.
• In 12" skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown.
• Into drippings remaining in the skillet, stir flour until blended.
• Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened.
• Add meatballs and heat to boiling.
• Reduce heat to low; cover and simmer 15 minutes.

BURGUNDY MEATBALLS

Steps:

• In a large bowl, mix the first 7 ingredients well.
• Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove.
• Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick.
• Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.

CLASSIC BURGUNDY MEATBALLS

Steps:

• Preheat oven to 400 degrees. Mix all meatball ingredients well and shape into small, 1 inch, balls. Bake on a jelly roll pan, 15.5"x10.5"x1", ungreased, about 15-20 minutes. Ovens vary so check after 10 minutes. Set aside to cool and freeze in a zip lock bag for up to 2 months OR: place a in 3 quart chaffing dish and cover with sauce. Prepare sauce by blending cornstarch in a small amount of beef broth, till smooth, in a small (1qt) saucepan. Add remaining broth, Burgundy, soy sauce, garlic, and ginger, if using. Bring to a boil gently, stirring constantly. Cook about 1 minute till thickened and smooth. Pour over meatballs in 3qt chaffing dish, sprinkle with the remaining half can of french fried onions and the parsley. Take care that the heat is adjusted to keep warm but not overly hot!

BURGUNDY MEATBALL STEW

Steps:

• Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
• In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
• Drain excess fat and add remaining ingredients except parlsey, flour and water.
• (Recipe may be made ahead to this point and refrigerated).
• Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
• Taste and adjust seasoning.
• During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
• Add parsley and serve.
• Note; This casserole freezes well, baked.
• Thaw completely and reheat at 350 degrees for 30 minutes.
• You can also freeze in tubs and pop into a crockpot to reheat.

CROCKPOT MEATBALLS IN BURGUNDY SAUCE

Steps:

• Combine meatballs, separating them as needed, onions, water, wine, gravy mix, ketchup and oregano in a 4-quart crockpot. Stir to blend.
• Cover; cook on HI heat for 4 to 5 hours.
• Meanwhile, cook noodles according to package directions. Serve meatballs over noodles.

MEATBALLS IN BURGUNDY SAUCE

Steps:

• Combine all ingredients except noodles in crockpot.
• Stir to blend.
• Cook on HI for 5 hours.
• To serve: Prepare noodles according to package directions. Spoon meatballs and sauce over noodles.

BURGUNDY MEATBALLS

Steps:

• Add the butter, chopped onion and minced garlic to a small covered dish. Cook in microwave for 5 minutes.
• Mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. Form into 24 meat balls.
• Put meatballs in a covered casserole dish that is large enough that they are in a single layer. Cook, covered, in the microwave oven for 7 minutes.
• In the meantime, in a medium mixing bowl, combine the flour, water, beef bouillon, parsley, salt, pepper, 1/2 cup cream and Burgundy. Evenly cover the meatballs with the Burgundy sauce, and cook, covered, for an additional 10 minutes in the microwave oven, stirring occasionally.
• Serve over noodles or rice.