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Meatball Beef Burgundy

Meatball Beef Burgundy
  • Prep 1 hr 5 min
  • Total 1 hr 5 min
  • Servings 6

This clever meatball version of beef burgundy brings all the flavors of mushrooms, wine and beef to your table in just over an hour. ...MORE+ LESS-

Ingredients

1/2
cup Progresso™ panko crispy bread crumbs
1/4
cup whole or 2% milk
1
lb lean (at least 80%) ground beef
1/4
cup chopped green onions
2
tablespoons finely chopped garlic
1 1/4
teaspoons salt
1/2
teaspoon Worcestershire sauce
1
egg
4
tablespoons butter
1
lb cremini or baby bella mushrooms, rinsed and sliced
2
teaspoons chopped fresh thyme leaves
1
cup burgundy wine, such as Pinot Noir
1 1/2
cups Progresso™ beef flavored broth (from 32-oz carton)
2
tablespoons Gold Medal™ all-purpose flour
1
tablespoon finely chopped Italian (flat-leaf) parsley

Steps

Hide Images
  • 1
    Heat oven to 400°F. In small bowl, mix bread crumbs and milk; let stand about 5 minutes or until milk is absorbed. Meanwhile, line 15x10x1-inch pan with foil; spray with cooking spray.
  • 2
    In large bowl, mix beef, green onions, 1 tablespoon of the garlic, 3/4 teaspoon of the salt, the Worcestershire sauce, egg and bread crumb mixture. Gently stir, taking care not to compress mixture. Shape mixture into 18 (1 1/2-inch) meatballs; place on pan. Bake 18 to 22 minutes or until internal temperature is at least 165°F.
  • 3
    Meanwhile, in 12-inch skillet, melt 3 tablespoons of the butter over medium-high heat. Add mushrooms and remaining 1/2 teaspoon salt; stir to coat. Cook 12 to 13 minutes, stirring occasionally, until mushrooms are very tender and skillet is nearly dry. Stir in remaining tablespoon of garlic and the thyme; cook about 1 minute or until garlic is fragrant. Add 1/2 cup of the wine, stirring occasionally to deglaze skillet, and cook about 3 minutes or until most of the wine is absorbed. Stir in remaining 1/2 cup wine and the broth. Heat to simmering; cook 2 to 3 minutes or until liquid has reduced slightly. In small bowl, mix remaining 1 tablespoon butter and the flour; mash with fork to form a paste. Beat butter mixture into wine mixture in skillet using whisk. Simmer about 3 minutes, beating constantly, until paste is completely dissolved and mushroom sauce has thickened. Add meatballs to skillet; gently stir to coat. Garnish with parsley.

Expert Tips

  • Burgundy refers to wine from the Burgundy region in France. Although several grape varieties are produced in that region – including Chardonnay – the most common red wine is Pinot Noir. Any Pinot Noir can be used in this recipe.
  • Serve the meatballs with mashed potatoes, buttered noodles or rice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
43%
Trans Fat
1/2g
Cholesterol
100mg
33%
Sodium
840mg
35%
Potassium
460mg
13%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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