Beef Meatball Bourguignon


When you want the classic French bistro flavors of beef bourguignon, but don't have the time for tenderizing chunks of tough meat with long simmering, make the meatball version. An Australian Shiraz... Read more

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YIELD: Makes 4 to 6 servings
Ingredients
Meatballs

    3/4 cup fresh bread crumbs
    1/4 cup whole milk
    1 1/2 pounds ground round (85 percent lean)
    2 large eggs, beaten
    3 tablespoons finely chopped shallots
    2 tablespoons finely chopped fresh parsley
    1 1/2 teaspoons kosher salt
    1/2 teaspoon freshly ground black pepper

Bourguignon sauce

    1 teaspoon vegetable oil
    4 ounces pancetta, coarsely chopped
    10 ounces cremini mushrooms, quartered
    1/4 cup finely chopped shallots
    3 tablespoons unsalted butter
    1 medium carrot, cut into 1/4-inch dice
    1/4 cup all-purpose flour
    2 cups homemade beef stock or canned reduced-sodium beef broth
    1 cup hearty red wine, such as Shiraz
    2 tablespoons brandy or Cognac (optional)
    2 teaspoons tomato paste
    1/2 teaspoon dried thyme
    Kosher salt and freshly ground black pepper
    Chopped fresh parsley, for serving

Preparation

1. To make the meatballs, place the bread crumbs in a large bowl. Sprinkle with the milk and let stand until the crumbs soften, about 3 minutes. Add the ground round, eggs, shallots, parsley, salt, and pepper and mix well. Cover and refrigerate for at least 15 minutes or up to 4 hours.

2. Position a rack in the center of the oven and preheat to 375°F. Lightly oil a metal roasting pan.

3. Using your wet hands rinsed under cold water, shape the meat mixture into 18 equal meatballs. Arrange in the roasting pan and bake until lightly browned, 20 to 25 minutes.

4. Transfer the meatballs to a plate. Pour out any fat in the pan. Heat the pan over medium-high heat until sizzling. Add 1/2 cup water and bring to a boil, scraping up the browned bits with a wooden spatula. Remove the pan from the heat and set aside.

5. Meanwhile, start the sauce. Combine the oil and pancetta in a large saucepan over medium heat and cook, stirring occasionally, until the pancetta is browned, about 10 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.

6. Increase the heat to medium-high. Add the mushrooms to the fat in the saucepan and cook, stirring occasionally, until browned, about 7 minutes. Stir in the shallots and cook until they soften, about 2 minutes. Add the butter and let it melt. Stir in the carrot. Sprinkle with the flour and stir well. Stir in the deglazed pan juices, the broth, wine, brandy, if using, tomato paste, and thyme and bring to a boil. Reduce the heat to medium-low and simmer until lightly thickened, about 10 minutes.

7. Return the meatballs and the pancetta to the skillet and cover with the lid ajar. Cook until the carrot is tender, about 15 minutes. Season with salt and pepper. Serve hot, sprinkled with parsley.