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Meatballs Bourguignonne

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the fennel with 2 crushed garlic cloves and the onion until tender.
  • Put the sautéed vegies in a large bowl with the mince, breadcrumbs, ground spices, seasonings, 2 tbsp chopped parsley, the chilli paste and egg, if dry. Mix until well incorporated, using a wooden spoon.
  • Then form the mixture into small balls with wet hands.
  • Heat a layer of oil in a large heavy-bottomed pan and fry the meatballs until sealed all over. Remove to a plate.
  • Pour off any excess oil from the pan and add the baby onions, mushrooms and bacon with the remaining garlic. Toss until lightly coloured.
  • Then add the flour and gently cook, continually stirring and scraping the bottom of the pan as you do so, being careful not to burn.
  • Add the wine, stock, thyme, 2 tbsp chopped parsley and the tomatoes. Mix well and cook for about 15 mins until reasonably thick.
  • Then turn the heat right down, return the meatballs, toss and gently simmer to finish cooking.
  • Serve with a sprinkling of parsley on top and mash or steamed rice on the side.

Ingredients

  • olive oil
  • 1 small fennel bulb, finely chopped
  • 4 garlic cloves, crushed
  • ½ large onion, finely chopped
  • 500 gm lean beef mince
  • 2 tbsp breadcrumbs
  • ½ tspn ground cumin
  • ½ tspn ground coriander
  • sea salt & freshly ground pepper
  • 5-6 tbsp chopped fresh parsley
  • 1 heaped tspn chilli paste
  • 1 egg
  • 12 baby onions, peeled
  • 12 button mushrooms, cleaned
  • 3 rindless bacon rashers, sliced
  • 1 heaped tbsp plain flour
  • 1 cup red wine
  • 1 cup chicken stock
  • 2 fresh thyme sprigs
  • 1 can diced tomatoes

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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