Beef Meatballs in Bourguignon Sauce

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
• 2 cloves garlic, minced
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1 teaspoon cracked black pepper
• 1 bay leaf

Step 1

In a large bowl, combine the beef, bread crumbs, egg, chopped onion, minced garlic, parsley, salt, and pepper. Mix everything together until well combined, then shape the mixture into about fifteen meatballs, each around 2 inches wide. Pour some flour into a shallow dish and roll each meatball in it until they're lightly coated.

Step 2

Heat some oil in a deep skillet over medium heat. Add the meatballs and cook them, turning occasionally, until they’re browned on all sides and mostly cooked through—this should take about 5 minutes. Once done, take them out and set them aside.

Step 3

In the same skillet, toss in the chopped carrots, diced onion, sliced mushrooms, and a bit more garlic. Cook everything over medium heat, stirring often, until the vegetables start to soften, about 10 minutes.

Step 4

Pour in the red wine and beef broth, then sprinkle in the garlic and herb seasoning, thyme, salt, pepper, and add a bay leaf for extra flavor. Gently nestle the meatballs back into the sauce. Lower the heat, cover the skillet, and let everything simmer slowly for around 2 hours, allowing the flavors to meld beautifully.