Boeuf Bourguignon Meatballs

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

Boeuf Bourguignon meatballs

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. 

Boeuf Bourguignon meatballs

How to make Boeuf Bourguignon Meatballs

  1. 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.
  2. 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.
  3. 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.
  4. Serve: Serve the meatballs over creamy mashed potatoes and a sprinkle of chopped parsley.

Juicy Boeuf Bourguignon meatballs

Ground beef recipes

  1. Cheesy baked meatballs
  2. Bolognese sauce
  3. Bacon cheeseburgers 

Boeuf Bourguignon Meatballs

Juicy Boeuf Bourguignon meatballs cooked in a rich red wine sauce flavored with mirepoix and meatballs is a comforting dinner recipe.
4.72 from 7 votes
Print Pin Rate
Course: Dinner
Cuisine: American, French
Keyword: boeuf bourguignon, Boeuf Bourguignon meatballs, Meatballs recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 50 minutes
Calories: 315kcal
Author: Alida Ryder
Servings: 8

Ingredients

  • 2 slices white bread
  • ½ cup milk
  • ½ cup Parmesan cheese grated
  • 1 egg
  • 2 tbsp chopped parsley
  • 2 tsp salt
  • 1 tsp pepper
  • 2 garlic cloves minced
  • 1 kg (2lbs) beef mince / ground beef

For the sauce

  • 1 onion finely chopped
  • 2 celery stalks finely chopped
  • 3 carrots peeled and finely chopped
  • 250 g (½lb) mushrooms thinly sliced
  • 6 garlic cloves crushed/minced
  • 2 tsp dried herbs Herbs de Provence/Mixed dried herbs
  • 2 bay leaves
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 cup beef stock
  • 2 cups red wine

Instructions

  • 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.

Nutrition

Calories: 315kcal | Carbohydrates: 13g | Protein: 33g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 103mg | Sodium: 922mg | Potassium: 856mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4086IU | Vitamin C: 6mg | Calcium: 156mg | Iron: 5mg