Classic Burgundy Meatballs Recipes

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.

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.

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:

• 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.

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.