Juicy Boeuf Bourguignon meatballs cooked in a rich red wine sauce flavored with mirepoix and meatballs is a comforting dinner recipe.

Ingredients

Full recipe + amounts can be found in the recipe card below.

White bread.
Milk.
Parmesan cheese.
Egg.
Fresh parsley.
Ground beef / Beef mince.
Salt and pepper.
Onion.
Celery.
Carrots.
Mushrooms.
Garlic cloves.
Tomato paste.
Beef stock.
Red wine. A good red wine like Pinot Noir, Cabernet Sauvignon or Merlot are good options.
Dried herbs: Herbs de Provence or mixed dried herbs.
Bay leaves.
Flour.

How to make Boeuf Bourguignon Meatballs

Make the meatballs: Cut the crusts off of two slices of white bread then pour over milk. Allow to stand for 5 minutes then mash the bread with the Parmesan cheese, eggs, parsley, salt and pepper. Add the beef and mix until well combined. With wet hands (this prevents the mixture from sticking to your hands), form meatballs and place on a plate.
Cook the meatballs: In a large non-stick pan set over medium-high heat, cook the meatbslls in a splash of oil until golden brown on both sides. Remove and set aside.
Make the sauce: Pour the beef stock into the pan you cooked the meatballs in then scrape off any sticky bits from the bottom. Set aside. In a large, deep pan or pot, saute the onion, carrot, celery and mushrooms in a splash of oil until soft and fragrant. Add the garlic and herbs and cook for another minute or two. Add the flour and cook for a minute then pour in the beef stock and add the tomato paste and wine. Season with salt and pepper. At this stage, I also like to add a pinch of sugar but this is optional. Reduce the heat and allow to simmer for 10 minutes then add the meatballs. Cover and simmer for another 10 minutes or until the sauce has thickened slightly and the meatballs are cooked.
Serve: Serve the meatballs over creamy mashed potatoes and a sprinkle of chopped parsley.

Juicy Boeuf Bourguignon meatballs cooked in a rich red wine sauce flavored with mirepoix and meatballs is a comforting dinner recipe.

4.67 from 6 votes

Course: Dinner

Cuisine: American, French

Keyword: boeuf bourguignon, Boeuf Bourguignon meatballs, Meatballs recipe

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 315kcal

Author: Alida Ryder

Cut the crusts off of two slices of white bread then pour over milk.
Allow to stand for 5 minutes then mash the bread with the Parmesan cheese, eggs, parsley, salt and pepper.
Add the beef and mix until well combined.
With wet hands (this prevents the mixture from sticking to your hands), form meatballs and place on a plate.
In a large non-stick pan set over medium-high heat, cook the meatbslls in a splash of oil until golden brown on both sides. Remove and set aside.
Pour the beef stock into the pan you cooked the meatballs in then scrape off any sticky bits from the bottom.
Set aside. In a large, deep pan or pot, saute the onion, carrot, celery and mushrooms in a splash of oil until soft and fragrant.
Add the garlic and herbs and cook for another minute or two. Add the flour and cook for a minute then pour in the beef stock and add the tomato paste and wine.
Season with salt and pepper. At this stage, I also like to add a pinch of sugar but this is optional.
Reduce the heat and allow to simmer for 10 minutes then add the meatballs.
Cover and simmer for another 10 minutes or until the sauce has thickened slightly and the meatballs are cooked.
Serve the meatballs over creamy mashed potatoes and a sprinkle of chopped parsley.