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Recipe Detail

Burgundy Meatballs

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  • Brief Description

    Allspice and nutmeg seasoned meatballs served over rice or noodles with Burgundy sauce; meatballs marinade overnight before cooking.

  • Main Ingredient

    ground beef

  • Category:  Beef

  • Cuisine:  French

  • Prep Time:  510 min(s)

  • Cook Time:  45 min(s)

  • Recipe Type:  Public

  • Source:

    Cooks.com

  • Tags:

  • Notes:

  • Posted By:  swilliamson

  • Posted On:  Mar 10, 2016

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Number of Servings:

Ingredients:

  1. 3/4 pounds - ground beef or chuck
  2. 3/4 cups - bread crumbs
  3. 1/2 teaspoons - garlic powder
  4. 3 tablespoons - parsley minced
  5. 1/4 cups - onion minced
  6. 3/4 teaspoons - cornstarch
  7. - few pinches of allspice
  8. - few pinches of nutmeg
  9. 1 - egg lightly beaten
  10. 3/4 cups - light cream
  11. 3/4 teaspoons - salt
  12. - olive oil for frying
  13. 3 tablespoons - flour
  14. 2 cups - beef broth or water
  15. 1 cups - burgundy wine
  16. 2 - beef bouillon cubes OR 1 tsp. beef soup base
  17. - salt and pepper to taste

Directions:

Combine meatball ingredients (except olive oil) and allow to mellow in refrigerator overnight.

The following day, shape 30 - 32 small meat balls and brown in 1/4 cup of olive oil.

Turn meat balls to brown on all sides. Transfer to a dish lined with paper towels. Keep warm.

SAUCE:

Whisk flour into oil; gradually add water or broth, wine and soup base or bouillon. Season to taste with salt and pepper (and a little garlic and onion powder, if desired).

Add meatballs to gravy. Cover and simmer for 30 minutes. Serve over rice or egg noodles.


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