Bourguignon-Style Beef Meatballs

Ingredients

• Meatballs:
• 1 pound ground beef
• ¼ cup Italian-seasoned bread crumbs
• 1 egg
• ¼ cup minced onion
• 2 cloves garlic, minced
• ½ teaspoon dried parsley
• ½ teaspoon sea salt
• ½ teaspoon cracked black pepper
• ¼ cup all-purpose flour
• 1 tablespoon vegetable oil
• Stew:
• 10 baby carrots, thinly sliced
• ½ large onion, chopped
• ½ (8 ounce) package fresh mushrooms, sliced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
• 1 teaspoon dried thyme
• 1 bay leaf

Step 1

In a large bowl, combine the beef, bread crumbs, egg, chopped onion, garlic, parsley, salt, and pepper. Mix everything together well, then shape the mixture into about fifteen meatballs, each roughly 2 inches in diameter. Pour some flour into a shallow dish and gently roll each meatball in it until they’re lightly 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 mostly cooked through, which should take around 5 minutes. 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 these veggies over medium heat, stirring frequently, until they start to soften and brown a bit, about 10 minutes.

Step 4

Pour in the red wine and broth, then sprinkle in the garlic and herb seasoning, thyme, salt, pepper, and add the bay leaf. Give everything a good stir, then nestle the meatballs back into the skillet. Lower the heat, cover, and let everything simmer gently for about 2 hours so the flavors can really meld together.