Best Meatballs In Burgundy Sauce Recipes

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MEATBALLS IN BURGUNDY SAUCE



Meatballs in Burgundy Sauce image

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

60 frozen precooked meatballs
3 cups chopped onions
1 1/2 cups water
1 cup red wine
2 (1 ounce) packages beef gravy mix
1/4 cup catsup
1 tablespoon dried oregano
hot cooked noodles

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

BURGUNDY MEATBALLS



Burgundy Meatballs image

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

1 lb lean ground beef
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons prepared spicy brown mustard
1/4 teaspoon pepper, divided
2 tablespoons olive oil
3 medium carrots, cut into 1 pieces
8 ounces mushrooms, cut in half
1/2 cup Burgundy wine or 1/2 cup dry red wine
1/4 teaspoon dried thyme
1 1/2 cups frozen whole pearl onions
1 tablespoon all-purpose flour
1 cup orzo or 1 cup non-tubular pasta
2 tablespoons butter, melted
2 tablespoons margarine, melted
2 tablespoons chopped fresh parsley

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

BEEF MEATBALL BOURGUIGNON



Beef Meatball Bourguignon image

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

1 pound ground beef
¼ cup Italian-seasoned bread crumbs
1 egg
¼ cup minced onion
2 cloves garlic, minced
½ teaspoon dried parsley
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ cup all-purpose flour
1 tablespoon vegetable oil
10 baby carrots, thinly sliced
½ large onion, chopped
½ (8 ounce) package fresh mushrooms, sliced
2 cloves garlic, minced
1 cup red wine
1 cup beef broth
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon cracked black pepper
1 bay leaf

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

BURGUNDY MEATBALLS



Burgundy Meatballs image

This recipe is great served over rice for dinner, or alone as an appetizer at a party. As with most of my recipes here, prep time is approximate, which includes shaping the meatballs. Cook time depends on how long it takes for your meatballs to brown.

Provided by keen5

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
3/4 cup dried breadcrumbs
3/4 cup milk
1 small onion, minced
1 teaspoon cornstarch
1 teaspoon salt
1 egg
1/4 cup salad oil
2 tablespoons all-purpose flour
1 cup red Burgundy wine
1 beef bouillon cube (or envelope)

Steps:

  • In a large bowl mix well first 7 ingredients; shape into 1" balls.
  • In 12" skillet over medium-high heat, in hot salad oil, cook meatballs, a few at a time, until browned, removing them as they brown.
  • Into drippings remaining in the skillet, stir flour until blended.
  • Gradually stir in 1 cup of water, Burgundy and bouillon and cook over medium heat, stirring constantly, until bouillon is dissolved and mixture is thickened.
  • Add meatballs and heat to boiling.
  • Reduce heat to low; cover and simmer 15 minutes.

BURGUNDY MEATBALLS



Burgundy Meatballs image

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

1 lb ground beef
3/4 cup breadcrumbs
3/4 cup milk
1 small onion, chopped
1 teaspoon cornstarch
1 teaspoon salt
1 egg
1/4 cup vegetable oil
2 tablespoons flour
1 cup water
1 cup red Burgundy wine
1 beef bouillon cube

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.

BEEF MEATBALL BOURGUIGNON



Beef Meatball Bourguignon image

Provided by Rick Rodgers

Yield Makes 4 to 6 servings

Number Of Ingredients 24

Meatballs
3/4 cup fresh bread crumbs
1/4 cup whole milk
1 1/2 pounds ground round (85 percent lean)
2 large eggs, beaten
3 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Bourguignon sauce
1 teaspoon vegetable oil
4 ounces pancetta, coarsely chopped
10 ounces cremini 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
2 cups homemade beef stock or canned reduced-sodium beef broth
1 cup hearty red wine, such as Shiraz
2 tablespoons brandy or Cognac (optional)
2 teaspoons tomato paste
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
Chopped fresh parsley, for serving

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.

MEATBALLS IN BURGUNDY SAUCE RECIPE - (5/5)



Meatballs in Burgundy Sauce Recipe - (5/5) image

Provided by HeatherS

Number Of Ingredients 8

60 frozen fully cooked meatballs, partially thawed and separatec
3 cups chopped onions
1 1/2 cups water
1 cup red wine
2 packages (about 1 ounce each) beef gravy mix
1/4 cup ketchup
1 tablespoon dried oregano
1 package (8 ounces) curly noodles

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.

BURGUNDY MEATBALLS



Burgundy Meatballs image

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

1 tablespoon butter
1/2 cup onion, chopped
1 garlic clove, minced
1 lb lean ground beef
1 cup dried breadcrumbs
1 tablespoon dried parsley flakes
1/8 teaspoon allspice
1 teaspoon salt
2 eggs
3/4 cup light cream (or evaporated milk)
1/4 cup flour
2 cups water
3 teaspoons beef bouillon concentrate
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1 dash pepper
1/2 cup light cream (or evaporated milk)
1/2 cup Burgundy wine

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.

CROCKPOT MEATBALLS IN BURGUNDY SAUCE



Crockpot Meatballs in Burgundy Sauce image

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

60 frozen fully-cooked meatballs, partially thawed
3 cups onions, chopped
1 1/2 cups water
1 cup red wine
2 (1 ounce) packages beef gravy mix
1/4 cup ketchup
1 tablespoon dried oregano
1 (8 ounce) package curly noodles

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

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