Boeuf Bourguignon Meatballs
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 beef mince / ground beef
2lbs
- 1 onion
finely chopped
- 2 celery stalks
finely chopped
- 3 carrots
peeled and finely chopped
- 250 g mushrooms
½lb
- 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
Directions
- 1
Cut the crusts off of two slices of white bread then pour over milk.
- 2
Allow to stand for 5 minutes then mash the bread with the Parmesan cheese, eggs, parsley, salt and pepper.
- 3
Add the beef and mix until well combined.
- 4
With wet hands (this prevents the mixture from sticking to your hands), form meatballs and place on a plate.
- 5
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.
- 6
Pour the beef stock into the pan you cooked the meatballs in then scrape off any sticky bits from the bottom.
- 7
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.
- 8
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.
- 9
Season with salt and pepper. At this stage, I also like to add a pinch of sugar but this is optional.
- 10
Reduce the heat and allow to simmer for 10 minutes then add the meatballs.
- 11
Cover and simmer for another 10 minutes or until the sauce has thickened slightly and the meatballs are cooked.
- 12
Serve the meatballs over creamy mashed potatoes and a sprinkle of chopped parsley.
Boeuf Bourguignon Meatballs
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Ratings & Reviews
Based on 9 ratings
Rating Breakdown
About this Recipe
Craving a hearty, comforting dinner that tastes like it simmered all day but comes together quickly? These Boeuf Bourguignon Meatballs deliver all the rich, savory depth of the classic French stew in an approachable, weeknight-friendly format.
This recipe truly shines by transforming traditional Boeuf Bourguignon flavors into incredibly tender, juicy meatballs enveloped in a robust red wine sauce. The secret to the exceptionally succulent meatballs lies in incorporating white bread soaked in milk, grated Parmesan cheese, and an egg, ensuring they remain moist and flavorful throughout cooking.
Prepare for a deeply satisfying and savory meal that warms you from the inside out. The beef mince, seasoned with fresh parsley, garlic, salt, and pepper, forms the heart of these tender meatballs. They simmer in a complex sauce built upon a foundation of finely chopped onion, celery, and carrots—a classic mirepoix—enhanced by earthy mushrooms, aromatic garlic, dried herbs (like Herbs de Provence or a mixed blend), and bay leaves. The rich red wine and savory beef stock, slightly thickened with flour and brightened by a touch of tomato paste, create a luxurious, comforting experience. This recipe yields 8 generous servings and is ready to enjoy in just 50 minutes total.
While this recipe is crafted for optimal flavor, you can easily adapt the dried herbs to your preference, choosing between Herbs de Provence or a general mixed dried herbs blend based on what you have on hand. For those who love mushrooms, feel free to use a variety of your favorite thinly sliced fungi.
These Boeuf Bourguignon Meatballs make for a perfect family dinner, offering warmth and a touch of elegance that feels special yet entirely approachable. Serve them simply to let the rich sauce and tender meatballs take center stage.