Beef Bourguignon Meatballs

Beef Bourguignon Meatballs

Beef Bourguignon Meatballs

I haven’t tried this recipe yet, but it sounds really really good. If anyone tries it, then let me know what you think.

Beef Bourguignon Meatballs
Recipe Type: Entree
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • Meatballs
  • 1 lb ground sirloin 90% lean
  • 3/4 cup milk
  • 1/2 cup instant potato flakes
  • 1/4 cup fresh parsley finely chopped
  • 2 cloves garlic pressed or finely chopped
  • 1 tsp salt
  • 1/2 tsp thyme
  • 1/2 tsp black pepper
  • Sauce
  • 2 tbsp butter
  • 1 cup frozen pearl onions
  • 1 large carrot peeled and chopped
  • 1 clove garlic pressed or finely chopped
  • 1 1/2 cups red wine
  • 1 15 oz can crushed tomatoes
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 2 tbsp water
Instructions
  1. Meatballs
  2. Turn the slow cooker to HIGH.
  3. In a large, clean bowl, whisk together the milk, potato flakes, parsley, garlic, salt, thyme and pepper.
  4. Break up the ground sirloin into small pieces and add to the bowl. Use a fork and blend the beef with the milk mixture until combined.
  5. Use a 3 tablespoon capacity cookie scoop to divide the beef mixture into 12 meatballs. Place the meatballs into a single layer on the bottom of the pre-heating slow cooker. You can stack the meatballs if you have to, but it’s better if they can be in one layer.
  6. Sauce
  7. In a large, non-stick skillet, melt the butter over medium heat.
  8. Add the pearl onions, carrots and garlic and cook for a couple of minutes, stirring frequently.
  9. Add the red wine. Bring to a boil and allow to cook for a couple of minutes.
  10. Reduce the heat and stir in the crushed tomatoes, sugar and salt.
  11. In a small bowl, whisk together the cornstarch and water until smooth. Stir the mixture into the sauce and allow it to simmer for an additional minute.
  12. Carefully pour the sauce over the meatballs. Do not stir.
  13. Put the lid on the slow cooker and cook on HIGH for 2 hours. After 2 hours, gently stir the meatballs and sauce. Check the temperature of the meatballs to make sure they are 165 degrees F. Turn the heat to LOW until ready to serve.

 


Related Posts

One Pot Enchilada

One Pot Enchilada

One Pot Enchilada This is a great supper. Hubby loves it. One Pot Enchilada Recipe Type: Casserole Cuisine: Mexican Author: Marsha Powell Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 4 Ingredients 1 pound ground beef or ground turkey 1 […]

New England Pot Roast

New England Pot Roast

New England Pot Roast The original recipe has been developed for the crock pot – just to make life easier. New England Pot Roast Recipe Type: Beef Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 8 hours Total time: 8 hours 20 […]



2 thoughts on “Beef Bourguignon Meatballs”

Leave a Reply

Your email address will not be published. Required fields are marked *