Burgundy Meatballs Recipes

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

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.

CLASSIC BEEF MEATBALLS

Steps:

• Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
• In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
• Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
• Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
• Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

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.

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.

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 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 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.

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!

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.

BEEF MEATBALL BOURGUIGNON

Steps:

• 1. To make the meatballs, place the bread crumbs in a large bowl. Sprinkle with the milk and let stand until the crumbs soften, about 3 minutes. Add the ground round, eggs, shallots, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
• 2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
• 3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
• 4. Transfer the meatballs to a plate. Pour out any fat in the pan. Heat the pan over medium-high heat until sizzling. Add 1/2 cup water and bring to a boil, scraping up the browned bits with a wooden spatula. Remove the pan from the heat and set aside.
• 5. Meanwhile, start the sauce. Combine the oil and pancetta in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta is browned, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• 6. Increase the heat to medium-high. Add the mushrooms to the fat in the saucepan and cook, stirring occasionally, until browned, about 7 minutes. Stir in the shallots and cook until they soften, about 2 minutes. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the deglazed pan juices, the broth, wine, brandy, if using, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.
• 7. Return the meatballs and the pancetta to the skillet and cover with the lid ajar. Cook until the carrot is tender, about 15 minutes. Season with salt and pepper. Serve hot, sprinkled with parsley.