Beef Meatballs with Bourguignon Sauce

Step 1

In a large bowl, combine the beef, bread crumbs, egg, chopped onion, minced garlic, parsley, salt, and pepper. Mix everything together well, then shape the mixture into about fifteen meatballs, each roughly 2 inches wide. Pour some flour into a shallow dish and roll each meatball in it until they’re nicely coated.

Step 2

Heat some oil in a deep skillet over medium heat. Once hot, add the meatballs and cook them until they’re browned on all sides and partially cooked through, which should take around 5 minutes. When they’re done, take them out and set them aside for now.

Step 3

Using the same skillet, toss in the chopped carrots, onion, mushrooms, and garlic. Cook everything over medium heat, stirring frequently, for about 10 minutes until the veggies start to soften. Pour in the red wine and broth, then sprinkle in the garlic and herb seasoning, thyme, salt, pepper, and add a bay leaf.

Step 4

Carefully place the meatballs back into the skillet with the sauce and veggies. Turn the heat down to low, cover the pan, and let everything simmer gently for about 2 hours. This slow cooking will let the flavors meld beautifully and make the meatballs tender and delicious.

Best Foods To Serve With This

Serve with creamy mashed potatoes or buttered egg noodles to soak up the sauce. A side of steamed green beans or roasted carrots adds a nice balance. A crusty bread also works great for dipping.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to keep the meatballs tender. You can also freeze the meatballs and sauce separately for up to two months.

Frequently Asked Questions

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, but the texture and flavor will be slightly different. Adjust cooking time as needed since leaner meats cook faster.

What type of red wine works best for the sauce?

A dry red wine like Cabernet Sauvignon or Merlot works well, adding rich flavor without overpowering the dish.

How do I know when the meatballs are fully cooked?

After browning, the meatballs should be partially cooked. They finish cooking during the 2-hour simmer. Ensure the internal temperature reaches 160°F for beef.

Can I make this dish ahead of time?

Yes, it tastes even better the next day. Cool completely, refrigerate, and reheat gently on low heat before serving.

Is it necessary to flour the meatballs before cooking?

Coating with flour helps create a nice crust and thickens the sauce slightly, but you can skip it if preferred.

Can I omit the wine and still have a flavorful sauce?

Yes, you can replace the wine with extra beef broth or grape juice, but the flavor will be less complex.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Can I use dried mushrooms instead of fresh?

Yes, rehydrate dried mushrooms first and reduce the broth slightly to account for added liquid.