Beef Meatballs with Bourguignon Sauce

Ingredients 0/20

Step 1

In a large bowl, combine the beef, bread crumbs, egg, chopped onion, minced garlic, parsley, salt, and pepper. Mix everything together well, then shape the mixture into about fifteen meatballs, each roughly 2 inches wide. Pour some flour into a shallow dish and roll each meatball in it until they’re nicely coated.

Step 2

Heat some oil in a deep skillet over medium heat. Once hot, add the meatballs and cook them until they’re browned on all sides and partially cooked through, which should take around 5 minutes. When they’re done, take them out and set them aside for now.

Step 3

Using the same skillet, toss in the chopped carrots, onion, mushrooms, and garlic. Cook everything over medium heat, stirring frequently, for about 10 minutes until the veggies start to soften. Pour in the red wine and broth, then sprinkle in the garlic and herb seasoning, thyme, salt, pepper, and add a bay leaf.

Step 4

Carefully place the meatballs back into the skillet with the sauce and veggies. Turn the heat down to low, cover the pan, and let everything simmer gently for about 2 hours. This slow cooking will let the flavors meld beautifully and make the meatballs tender and delicious.