Burgundy Meatballs
Transform your dinner table into a French-inspired feast with these rich and savory Burgundy Meatballs. This recipe combines tender ground beef and pork meatballs infused with garlic, onion, and fresh parsley, all simmered to perfection in a velvety sauce made with Burgundy wine, hearty beef stock, and earthy mushrooms. The addition of a roux brings a luxurious depth to the sauce, while fresh thyme and a bay leaf add aromatic complexity. Ready in just one hour, this dish pairs beautifully with creamy mashed potatoes, buttery noodles, or crusty bread to soak up every drop of the flavorful sauce. Perfect for a cozy family dinner or an elegant dinner party, these Burgundy Meatballs are a showstopping main course that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 Egg
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Beef stock
- 0.75 cup Burgundy wine (or other dry red wine)
- 1 tbsp Tomato paste
- 1 tsp Fresh thyme
- 1 Bay leaf
- 1 cup Mushrooms, sliced
Instructions
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, garlic, onion, parsley, salt, and black pepper. Mix until just combined; do not overwork the mixture.
Form the mixture into 1-inch meatballs and place them on a baking sheet.
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning occasionally, until evenly browned. Remove meatballs and set aside.
In the same skillet, melt the butter. Add the flour and whisk constantly for 1-2 minutes to form a roux.
Gradually add the beef stock, whisking to prevent lumps. Stir in the Burgundy wine, tomato paste, thyme, and bay leaf. Bring to a simmer.
Add the browned meatballs and sliced mushrooms to the sauce. Stir gently to coat.
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the meatballs are cooked through and the sauce is thickened.
Remove the bay leaf. Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Serve the Burgundy meatballs hot over mashed potatoes, noodles, or with crusty bread. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.2 g | 245% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 772 mg | 258% | |
| Sodium | 5291 mg | 230% | |
| Total Carbohydrate | 81.9 g | 30% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.5 g | ||
| Protein | 163.1 g | 326% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2556 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
