BEEF MEATBALL BOURGUIGNON
My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits, and potatoes. Enjoy!
Provided by brendaapr68
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 20.1 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 7.5 g, Sodium 1055 mg, Sugar 3.6 g
MEATBALLS IN BURGUNDY SAUCE
Make and share this Meatballs in Burgundy Sauce recipe from Food.com.
Provided by Lorraine of AZ
Categories Meat
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 114.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 1.1, Sodium 594.2, Carbohydrate 17.6, Fiber 1.7, Sugar 6.8, Protein 1.8
CROCKPOT MEATBALLS IN BURGUNDY SAUCE
Make and share this Crockpot Meatballs in Burgundy Sauce recipe from Food.com.
Provided by Lorraine of AZ
Categories Meat
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 222.3, Fat 1.8, SaturatedFat 0.5, Cholesterol 31.9, Sodium 126, Carbohydrate 38.4, Fiber 2.9, Sugar 6.7, Protein 6.5
BURGUNDY MEATBALLS
This recipe came from Woman's World Magazine. My copy of the recipe is all tattered and torn so I thought I'd better submit it to keep my copy of the recipe from getting more torn up! The original recipe called for those frozen small whole onions. I don't like those, so I slice my own yellow onions instead.
Provided by Cocoa
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 688.2, Fat 32.7, SaturatedFat 11.1, Cholesterol 135.6, Sodium 548.8, Carbohydrate 58.1, Fiber 5.6, Sugar 8.6, Protein 35.3
MEATBALLS IN BURGUNDY SAUCE RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 8
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.
BEEF MEATBALL BOURGUIGNON
Provided by Rick Rodgers
Yield Makes 4 to 6 servings
Number Of Ingredients 24
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.
BURGUNDY MEATBALLS
From a Church cookbook that I got in a thrift store called Favorite Recipes collected by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Mary Bundga submitted this.
Provided by Oolala
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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 MEATBALLS
This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
- In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
- Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g
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