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
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 MEATBALL STEW
This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy
Provided by abloom69
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
- In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
- Drain excess fat and add remaining ingredients except parlsey, flour and water.
- (Recipe may be made ahead to this point and refrigerated).
- Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
- Taste and adjust seasoning.
- During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
- Add parsley and serve.
- Note; This casserole freezes well, baked.
- Thaw completely and reheat at 350 degrees for 30 minutes.
- You can also freeze in tubs and pop into a crockpot to reheat.
BURGUNDY MEATBALLS
This delicious French recipe is from the alleasyrecipes website. It's an easy (microwave version) that is little different than the other recipes posted to this site with the same title.
Provided by Northwestgal
Categories Meatballs
Time 37m
Yield 6 serving(s)
Number Of Ingredients 18
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.
BARBECUED MEATBALLS
Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm.
Provided by AZTHESPIAN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 38.7 g, Cholesterol 144.2 mg, Fat 32.9 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 13.1 g, Sodium 1390.4 mg, Sugar 18.7 g
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.
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
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
"RECREATED" BURGUNDY MEATBALLS
Number Of Ingredients 33
Steps:
- 350 for 20 to 25 minutes for the meatballs Add sauce to crock pot and let simmer at least 3-4 hours.
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MEATBALL BEEF BURGUNDY RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 6Total Time 1 hr 5 minsCategory EntreeCalories 300 per serving
- Heat oven to 400°F. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed. Meanwhile, line 15x10x1-inch pan with foil; spray with cooking spray.
- In large bowl, mix beef, green onions, 1 tablespoon of the garlic, 3/4 teaspoon of the salt, the Worcestershire sauce, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 18 (1 1/2-inch) meatballs; place on pan. Bake 18 to 22 minutes or until internal temperature is at least 165°F.
- Meanwhile, in 12-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Add mushrooms and remaining 1/2 teaspoon salt; stir to coat. Cook 12 to 13 minutes, stirring occasionally, until mushrooms are very tender and skillet is nearly dry. Stir in remaining tablespoon of garlic and the thyme; cook about 1 minute or until garlic is fragrant. Add 1/2 cup of the wine, stirring occasionally to deglaze skillet, and cook about 3 minutes or until most of the wine is absorbed. Stir in remaining 1/2 cup wine and the broth. Heat to simmering; cook 2 to 3 minutes or until liquid has reduced slightly. In small bowl, mix remaining 1 tablespoon butter and the flour; mash with fork to form a paste. Beat butter mixture into wine mixture in skillet using whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and mushroom sauce has thickened. Add meatballs to skillet; gently stir to coat. Garnish with parsley.
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