Instructions: Cut out the recipe below and paste it to a recipe card. Happy cooking!
If you are like I am, I am always trying to find new things to feed my family.
Here is a classic Bourguignon with a twist. Instead of using cubed red meat, you make meatballs. Hey, who doesn’t like meatballs. Yum. Especially drenched in this delicious sauce.
Another plus on using meatballs is that you don’t have to cook the stew as long to get the meat tender. Making for a very easy and delicious week night meal.
To make this a complete meal, you can serve this delicious Meatball Bourguignon over mashed potatoes, egg noodles, and even polenta. Let’s get started.
In a large bowl mix all of your meatball ingredients together. Roll into balls. Place on a foil lined baking sheet that has been sprayed with cooking spray.
Pre-heat the oven to 375 degrees F.
Bake for about 20 to 25 minutes. Look how delicious these are. Nice and brown with a bit of caramelization on the outside, tender on the inside.
While the meatballs are baking, chop your veggies.
Here is the line-up of ingredients. Be sure you cook with a wine you would want to drink. What’s the old saying ~ I like to cook with wine, sometimes I even use it in my food. So true!
Brown the bacon, once brown and crisp remove bacon with slotted spoon. Drain on paper towel.
Keeping about 2 tablespoons and a little drizzle of olive oil add the carrots and mushrooms. Saute for about 7-8 minutes. Add in the shallots and cook until they soften, about 2 more minutes.
Be sure to lightly season with salt and pepper. It is good to season as you go instead of at the very end. You want to build your layers of flavor.
Add in the butter, allowing it to melt.
Now add in the flour. Give it a good stir and let the flour cook for about 2 minutes.
Add in the wine (if there is any left…haha) and then puree the French Onion Soup.
Add the pureed soup and the beef consomme.
In goes the tomato paste. Instead of using Thyme, I used a little bit of Herbs de Provence.
In go the meatballs.
Now the bacon.
Instead of the stove top method I baked mine in a 350 degree oven for about 35-40 minutes. That way I did not have to watch it as carefully. If baking it, cover with a lid.
You will love this. It is a lot like my beef Burgundy stew that I have posted, but my family really liked the meatballs. I served it over mashed potatoes, but next time I think I will use polenta.
One more dinner down, and how many more to go? I don’t think I want to know.
Recipe provided by DeliciousDishesRecipes.com
Adapted from Epicurious/December 2011 by Rick Rodgers I love Meatballs
3/4 cups Panko Bread Crumbs
1/4 cup whole milk
1 pound ground round (85 percent lean)
1 pound pork sausage (I used Johnsonville Spicy Sausage)
2 large eggs, beaten
3 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon olive oil
4 ounces pancetta, proscuitto or bacon, coarsely chopped
10 ounces crimini mushrooms, quartered
1/4 cup finely chopped shallots
3 tablespoons unsalted butter
1 medium carrot, cut into 1/4-inch dice
1/4 cup all-purpose flour
1- 10 1/2 oz beef consomme
1-10 1/2 oz. French Onion Soup, pureed
1 cup hearty red wine, such as Shiraz
2 teaspoons tomato paste
1/2 teaspoon dried thyme
Kosher Salt and freshly ground black pepper to taste
To make the meatballs: In a large bowl combine all the meatball ingredients and mix well. Pre-heat the oven to 375 degrees F. Line baking sheet with foil and lightly oil the pan.
Using your wet hands rinsed under cold water, shape the meat mixture into about 24 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes. Transfer meatballs to bowl. Set aside.
Meanwhile, start the sauce. Combine the olive oil, bacon (or pancetta or prosciutto…I used bacon) 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 meat to paper towels to drain.
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~season lightly with salt and pepper. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the consomme and pureed French onion soup, wine, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.
Return the meatballs and bacon 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. Serves 4-6.
**Serve over mashed potatoes, egg noodles, or even polenta.