Slow-cooked Meatball Bourguignon
Meatballs cooked in a deliciously naughty French-inspired red wine sauce.
- 340g meatballs
- 2 tbsp olive oil, divided
- 150g shallots, finely diced
- 1 tsp garlic, minced
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 375ml red wine (shiraz or merlot)
- 1 cup beef stock
- 1 tbsp dijon mustard
- 100g butter mushrooms, roughly chopped
- 50g butter
- 50g plain flour
- 2 bay leaves
- a few sprigs of thyme
- Salt & Pepper, to taste
- Heat 1 tbsp oil in a skillet over medium-high heat, and sear meatballs for about 30 seconds on each side, until browned on all sides. Set aside.
- Melt butter in a small skillet over medium-high, and then add the flour. Whisk for 4-5 minutes, or until the roux has turned a deep, rich golden brown colour. Set aside.
- Heat 1 tbsp oil over low-medium heat in a large pot, and then cook shallots, carrots and celery for 5-6 minutes or until shallots are soft and transparent.
- Add garlic and cook additional 1-2 minutes.
- Stir through the red wine, and increase heat to medium. Simmer for 10 minutes, or until the wine has reduced by half.
- Add the beef stock, dijon mustard, roux, herbs, and stir through until well combined. Return to a simmer.
- Next, add the meatballs and cover with a lid.
- Simmer, covered, for 30 minutes. Remove the lid, and simmer additional 20 minutes or until sauce is thick and dark.
- Stir through the mushrooms, and simmer an additional 10 minutes.
- Serve with buttery mashed potatoes.
Amount Per Serving: Calories: 608Total Fat: 46gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 110mgSodium: 979mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 15g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
Slow-cooked Meatball Bourguignon
Meatballs are my ultimate midweek meal – cover them in sauce, throw them in the oven and they’re done and ready to serve within 20 minutes. However, the other week I was curious to see just how tasty the humble meatball could be if slow-cooked in a rich sauce. And that’s how I came about with my Slow-Cooked Meatball Bourgingon.
The meatballs absorb so much flavour as they slowly cook and become melt-in-your-mouth tender and soft. And the smell of the bourguignon sauce cooking low on the stove creates the perfect aromatic to accompany the last few weeks of winter.
Although there is only just over a month left of winter, the snow is still falling here in Scotland, and the peaks in the distance are white-capped. However, I am craving the sunshine of home, and can’t wait to feel the warmth of the sun on my skin once more.
Plus, come spring and summer come salads and lighter dish – although always creating an air of cosiness and comfort. Until then, we have this gorgeously rich slow-cooked meatball bourguignon to keep us warm against the snow and storms, as the fire crackles and cackles away in the hearth.
Again, I was drawn to French flavours with this classic burgundy sauce made with red wine. I’ll talk a bit below about which wine I prefer for this dish, however as always, feel free to explore flavours lying within your wine store.
Let’s talk Ingredients…
Meatballs: You can make your own meatballs for this recipe, or use good quality store-bought. I use premade meatballs simply because I would rather focus on the sauce, than getting my hands dirty.
Red wine: I prefer dry red wine, such as merlot or shiraz, for cooking. Anything sweet or too fruity can run the risk of ruining the sauce with a strange flavour profile, however, if this is all you have on hand feel free to experiment!
Eschallots: These long French onions have brown skin and are a sweeter variety of onion. If you can’t find these, then normal shallots or brown onions are suitable.
Dijon mustard: Even if you don’t like mustard, this is essential for helping to balance the flavours within the sauce, and helps enhance and elevate the red wine.
Stock: I always ask you to please use good quality liquid stock or stock pots as these have more natural flavours, as compared to powders or cubes.
Roux: Rather than adding flour straight to the pot, making a roux means you can control the depth of colour and flavour of the sauce and reduces the risk of creating a pale, floury dish.
This looks so yummy dear!
Jessica | notjessfashion.com
This recipe is so hearty and amazing! So delicious! Loved by all of my family, including the picky ones.
I had to get rid of my slow cooker when I moved to the US ? I almost want to buy another one to make this, this looks so good!!
I love that you have added meatballs to bourguignon. It looks amazing.
I love how your turned store bought meatballs into an amazing sophisticated recipe!! Pure delicious and pure comfort food!
This burgundy sauce sounds and looks divine. I love the pairing of it with meatballs.
This meatball bourguignon recipe looks and sounds mouth-wateringly good. I have never slow cooked meatballs but am really enthusiastic about trying this recipe out!