Burgundy Meatballs Recipe

Name: Burgundy Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1/2 cup seasoned dry bread crumb; 1 egg, beaten; 2 teaspoons prepared spicy brown mustard; 1/4 teaspoon pepper, divided; 2 tablespoons olive oil; 3 medium carrots, cut into 1 pieces; 8 ounces mushrooms, cut in half; 1/2 cup Burgundy wine or 1/2 cup dry red wine; 1/4 teaspoon dried thyme; 1 1/2 cups frozen whole pearl onions; 1 tablespoon all-purpose flour; 1 cup orzo or 1 cup non-tubular pasta; 2 tablespoons butter, melted; 2 tablespoons margarine, melted; 2 tablespoons chopped fresh parsley

Servings: persons

1 lb lean ground beef
1/2 cup seasoned dry bread crumb
1 egg, beaten
2 teaspoons prepared spicy brown mustard
1/4 teaspoon pepper, divided
2 tablespoons olive oil
3 medium carrots, cut into 1 pieces
8 ounces mushrooms, cut in half
1/2 cup Burgundy wine or 1/2 cup dry red wine
1/4 teaspoon dried thyme
1 1/2 cups frozen whole pearl onions
1 tablespoon all-purpose flour
1 cup orzo or 1 cup non-tubular pasta
2 tablespoons butter, melted
2 tablespoons margarine, melted
2 tablespoons chopped fresh parsley

1
In large saucepan over medium high heat, heat oil.
2
Add half of the meat balls and cook until browned on all sides.
3
Repeat with remaining meatballs.
4
Set meatballs aside.
5
To drippings in the saucepan, add onion, carrots, mushrooms; cook until lightly browned (6-8 minutes).
6
Return meatballs to the pan.
7
Add 1/2 cup water, wine, thyme, and remaining 1/8 tsp of pepper.
8
Heat to boiling over high heat.
9
Reduce heat to low and simmer 15 minutes.
10
Cook until meatballs are cooked through and vegetables are tender.
11
In a cup, combine flour and remaining 2 Tbsp water.
12
Stir into meatball mixture; cook; stirring constantly, until it thickens.
13
Cook orzo according to package directions, toss with butter and parsley.
14
Arrange orzo on serving platter.
15
Top with meatball mixture.

754

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb lean ground beef, 1/2 cup seasoned dry bread crumb, 1 egg, beaten, 2 teaspoons prepared spicy brown mustard, and more.

Yes, Burgundy Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Burgundy Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions