Meatballs In Burgundy Sauce Recipe 55 Recipes

MEATBALLS IN BURGUNDY SAUCE RECIPE - (5/5)

Steps:

• 1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in CROCK-POT® slow cooker; stir to blend. 2. Cover; cook on HIGH 4 to 5 hours. 3. Meanwhile cook noodles according to package directions. Serve meatballs with noodles. Makes 6 to 8 servings Serving Suggestion: Meatballs may also be served as an appetizer with remaining sauce as a dip.

GUNNAR AND RAVEN'S BURGUNDY SAUCE

Steps:

• Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
• Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.

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 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.

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.

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.