Best 7 Classic Burgundy Meatballs Recipes

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Indulge in the enticing flavors of Classic Burgundy Meatballs, a French culinary delight that combines the richness of beef and pork with the elegance of a velvety red wine sauce. These delectable meatballs are simmered in a luscious Burgundy wine sauce, enhanced with the aromatic trinity of carrots, celery, and onions, and seasoned with a blend of herbs and spices. This recipe offers two variations - the traditional version and a gluten-free alternative - ensuring everyone can savor these delectable morsels. Accompany the meatballs with mashed potatoes, egg noodles, or your favorite sides for a complete and satisfying meal.

Here are our top 7 tried and tested recipes!

CLASSIC MEATBALLS



Classic Meatballs image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
10 cloves garlic (8 thinly sliced, 2 finely grated)
3 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
1 tablespoon dried oregano
2 pounds ground beef
1 cup grated parmesan cheese
1/2 cup breadcrumbs
1/2 cup finely chopped fresh parsley
1/2 cup milk
2 large eggs

Steps:

  • Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
  • Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
  • Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
  • Transfer the meatballs and sauce to a slow cooker and keep on warm.

BURGUNDY MEATBALL STEW



Burgundy Meatball Stew image

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

2 lbs ground beef, i use (pork,veal,beef combo)
1 cup fine soft bread crumbs
1/4 cup finely chopped onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 (14 ounce) can tomato sauce
1 (10 ounce) can beef bouillon or 1 (10 ounce) can consomme
1 cup dry red wine
1 cup water
1 (250 g) bag frozen pearl onions (or use fresh)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots, cut in 1 inch chunks (can use a bag of baby carrots)
1/2 lb mushroom, quartered (optional)
1/4 cup parsley, chopped
2 tablespoons flour
1/2 cup cold water

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



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

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

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.

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

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.

Tips:

  • Use fresh, high-quality ingredients. The better the ingredients, the tastier the meatballs will be.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough.
  • Use a light touch when shaping the meatballs. Don't pack them too tightly, or they will be dense and dry.
  • Brown the meatballs in a hot pan before simmering them in the sauce. This will help to seal in the juices and prevent the meatballs from falling apart.
  • Simmer the meatballs in a flavorful sauce for at least 30 minutes. This will help to tenderize the meatballs and infuse them with flavor.
  • Serve the meatballs with mashed potatoes, rice, or pasta.

Conclusion:

Classic Burgundy meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a weeknight meal, a special occasion, or a party. With a little planning and effort, you can easily make these meatballs at home. So next time you're looking for a hearty and flavorful meal, give this recipe a try. You won't be disappointed!

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