BURGUNDY MEATBALLS
This recipe came from Woman's World Magazine. My copy of the recipe is all tattered and torn so I thought I'd better submit it to keep my copy of the recipe from getting more torn up! The original recipe called for those frozen small whole onions. I don't like those, so I slice my own yellow onions instead.
Provided by Cocoa
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 688.2, Fat 32.7, SaturatedFat 11.1, Cholesterol 135.6, Sodium 548.8, Carbohydrate 58.1, Fiber 5.6, Sugar 8.6, Protein 35.3
CROCKPOT MEATBALLS IN BURGUNDY SAUCE
Make and share this Crockpot Meatballs in Burgundy Sauce recipe from Food.com.
Provided by Lorraine of AZ
Categories Meat
Time 5h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine meatballs, separating them as needed, onions, water, wine, gravy mix, ketchup and oregano in a 4-quart crockpot. Stir to blend.
- Cover; cook on HI heat for 4 to 5 hours.
- Meanwhile, cook noodles according to package directions. Serve meatballs over noodles.
Nutrition Facts : Calories 222.3, Fat 1.8, SaturatedFat 0.5, Cholesterol 31.9, Sodium 126, Carbohydrate 38.4, Fiber 2.9, Sugar 6.7, Protein 6.5
MEATBALLS IN BURGUNDY SAUCE
Make and share this Meatballs in Burgundy Sauce recipe from Food.com.
Provided by Lorraine of AZ
Categories Meat
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except noodles in crockpot.
- Stir to blend.
- Cook on HI for 5 hours.
- To serve: Prepare noodles according to package directions. Spoon meatballs and sauce over noodles.
Nutrition Facts : Calories 114.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 1.1, Sodium 594.2, Carbohydrate 17.6, Fiber 1.7, Sugar 6.8, Protein 1.8
MEATBALLS AND SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
BEEF MEATBALL BOURGUIGNON
My family loves this meatball Bourguignon recipe. Even though the cook time is rather long, it is a fairly simple recipe to make and a favorite of mine. This is really good served over pasta, rice, biscuits, and potatoes. Enjoy!
Provided by brendaapr68
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 4
Number Of Ingredients 21
Steps:
- Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.
- Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.
- Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 20.1 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 2.4 g, Protein 23.8 g, SaturatedFat 7.5 g, Sodium 1055 mg, Sugar 3.6 g
BURGUNDY MEATBALL STEW
This recipe has been lost for years and I have just found it, my Dad was the cook in the family growing up and my sister and I always loved this simple and delicious stew. Very kid friendly and flexible. Would be great for OAMC( you could use frozen meatballs)and could be adapted to a crockpot, would double or triple easily. Enjoy
Provided by abloom69
Categories Stew
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 21
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.
MEATBALLS IN BURGUNDY SAUCE RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 8
Steps:
- 1. Combine meatballs, onions, water, wine, gravy mix, ketchup and oregano in CROCK-POT® slow cooker; stir to blend. 2. Cover; cook on HIGH 4 to 5 hours. 3. Meanwhile cook noodles according to package directions. Serve meatballs with noodles. Makes 6 to 8 servings Serving Suggestion: Meatballs may also be served as an appetizer with remaining sauce as a dip.
BURGUNDY MEATBALLS
From a Church cookbook that I got in a thrift store called Favorite Recipes collected by St. Mary's Ladies Guild (Carpatho-Russian Orthodox) in Endicott, NY. Mary Bundga submitted this.
Provided by Oolala
Categories Onions
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
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