Classic Burgundy Meatballs Food

CLASSIC MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
• Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
• Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
• Transfer the meatballs and sauce to a slow cooker and keep on warm.

CLASSIC BEEF MEATBALLS

Steps:

• Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
• In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
• Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
• Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
• Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

CLASSIC MEATBALLS

Steps:

• Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
• In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
• Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

BURGUNDY MEATBALLS

Steps:

• Add the butter, chopped onion and minced garlic to a small covered dish. Cook in microwave for 5 minutes.
• Mix the cooked onion mixture with ground beef, breadcrumbs, parsley, allspice, salt, eggs and 3/4 cup cream. Form into 24 meat balls.
• Put meatballs in a covered casserole dish that is large enough that they are in a single layer. Cook, covered, in the microwave oven for 7 minutes.
• In the meantime, in a medium mixing bowl, combine the flour, water, beef bouillon, parsley, salt, pepper, 1/2 cup cream and Burgundy. Evenly cover the meatballs with the Burgundy sauce, and cook, covered, for an additional 10 minutes in the microwave oven, stirring occasionally.
• Serve over noodles or rice.

BURGUNDY MEATBALLS

Steps:

• In large saucepan over medium high heat, heat oil.
• Add half of the meat balls and cook until browned on all sides.
• Repeat with remaining meatballs.
• Set meatballs aside.
• To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
• Return meatballs to the pan.
• Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
• Heat to boiling over high heat.
• Reduce heat to low and simmer 15 minutes.
• Cook until meatballs are cooked through and vegetables are tender.
• In a cup, combine flour and remaining 2 Tbsp water.
• Stir into meatball mixture; cook; stirring constantly, until it thickens.
• Cook orzo according to package directions, toss with butter and parsley.
• Arrange orzo on serving platter.
• Top with meatball mixture.

BURGUNDY MEATBALLS

Steps:

• In a large bowl, mix the first 7 ingredients well.
• Shape into 1" balls and cook over medium heat in the hot oil. Cook a few at a time, until browned and remove.
• Into the drippings remaining in the skillet, stir in the flour until well blended. Gradually stir in the 1 cup water with the bouillon cube dissolved in it, and the burgundy wine and cook over medium heat stirring constantly until the mixture is thick.
• Add the meatballs and heat until boiling. Reduce to low, cover and simmer 15 minutes.

BURGUNDY MEATBALL STEW

Steps:

• Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2 inch meatballs.
• In a large flameproof casserole or dutch oven, heat butter and oil; brown meatballs lightly on all sides.
• Drain excess fat and add remaining ingredients except parlsey, flour and water.
• (Recipe may be made ahead to this point and refrigerated).
• Cover and bake at 400 degrees for about 45 minutes or until vegetables are tender.
• Taste and adjust seasoning.
• During last 15 minutes of baking, thicken sauce with 2 tbsp flour into 1/2 cup cold water.
• Add parsley and serve.
• Note; This casserole freezes well, baked.
• Thaw completely and reheat at 350 degrees for 30 minutes.
• You can also freeze in tubs and pop into a crockpot to reheat.

CLASSIC SWEDISH MEATBALLS

Steps:

• In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts - you should get about 20.
• Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Combine ground beef with bread crumbs, egg, 1/4 cup of Parmesan cheese, water, 1/2 teaspoon basil, and 1/4 teaspoon black pepper.
• Shape into about 3 dozen 1-inch meatballs.
• In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil, turning to brown all sides.
• When the meatballs are firm, drain off excess fat and then add tomatoes, tomato paste, onion, garlic, parsley, salt, and oregano.
• Simmer the sauce and meatballs uncovered, over low heat for about 1 to 1 1/2 hours, stirring occasionally.
• Just before the sauce is done, cook the linguine or spaghetti in boiling salted water following the package directions. Drain well and serve it hot along with the sauce.
• Offer a small bowl or container of grated Parmesan cheese at the table. You Might Also Like Eggplant and Sausage Pasta Sauce​ Mozzarella Cheese Stuffed Meatballs​ Classic Meaty Spaghetti Sauce​ Italian Sausage and Meatball Sauce for Pasta​

EXCELLENT CLASSIC MEATBALLS

Steps:

• Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with Kosher salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
• In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the cooled onion mixture, season generously with Kosher salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet.
• Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't, it is probably missing salt. Add more. Add more anyway.
• Preheat the oven to 350 degrees F.
• Shape the meat into desired size. Some people like 'em big; some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides.
• Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to a big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!

CLASSIC COCKTAIL MEATBALLS

Steps:

• Heat oven to 400ºF.
• Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray.
• Bake 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
• Add meatballs to sauce; stir to evenly coat.

CLASSIC BURGUNDY MEATBALLS

Steps:

• Preheat oven to 400 degrees. Mix all meatball ingredients well and shape into small, 1 inch, balls. Bake on a jelly roll pan, 15.5"x10.5"x1", ungreased, about 15-20 minutes. Ovens vary so check after 10 minutes. Set aside to cool and freeze in a zip lock bag for up to 2 months OR: place a in 3 quart chaffing dish and cover with sauce. Prepare sauce by blending cornstarch in a small amount of beef broth, till smooth, in a small (1qt) saucepan. Add remaining broth, Burgundy, soy sauce, garlic, and ginger, if using. Bring to a boil gently, stirring constantly. Cook about 1 minute till thickened and smooth. Pour over meatballs in 3qt chaffing dish, sprinkle with the remaining half can of french fried onions and the parsley. Take care that the heat is adjusted to keep warm but not overly hot!

BEEF MEATBALL BOURGUIGNON

Steps:

• 1. To make the meatballs, place the bread crumbs in a large bowl. Sprinkle with the milk and let stand until the crumbs soften, about 3 minutes. Add the ground round, eggs, shallots, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.
• 2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.
• 3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.
• 4. Transfer the meatballs to a plate. Pour out any fat in the pan. Heat the pan over medium-high heat until sizzling. Add 1/2 cup water and bring to a boil, scraping up the browned bits with a wooden spatula. Remove the pan from the heat and set aside.
• 5. Meanwhile, start the sauce. Combine the oil and pancetta in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta is browned, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
• 6. Increase the heat to medium-high. Add the mushrooms to the fat in the saucepan and cook, stirring occasionally, until browned, about 7 minutes. Stir in the shallots and cook until they soften, about 2 minutes. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the deglazed pan juices, the broth, wine, brandy, if using, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.
• 7. Return the meatballs and the pancetta to the skillet and cover with the lid ajar. Cook until the carrot is tender, about 15 minutes. Season with salt and pepper. Serve hot, sprinkled with parsley.