Slow-cooked Meatball Bourguignon

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.