Post by Loupy on Apr 10, 2015 22:55:57 GMT -7
Boeuf Bourguignon Meatballs
From: Ciarra Hannah @ popularpaleo.com/
My family loves meatballs—does yours? These meatballs capture the essence of a traditional Boeuf Bourguignon thanks to affordable ground beef and a bit of bacon mixed in. They are juicy and full of flavor! I love to take a classic recipe and spin it into something fun and family friendly, and this one sure did not disappoint.
This playful spin on classic Boeuf Bourguignon will get even the pickiest eaters at your table to gobble up their dinner!
Meatballs are a favorite with my two kids, and they just loved this recipe.
The sauce is so delicious. Serve this over mashed potatoes or cauliflower–whatever suits your dietary preference.
And heads up: the leftovers are just as tasty the next day!
Prep:10 mins
Cook:30 mins
Total:40 mins
Serves: 4
Ingredients
1 pound (454 g) ground grass-fed beef
½ pound thick-sliced bacon
6 oz (155 g) button mushrooms, quartered
2 large carrots
1 clove garlic, finely minced
1 tbsp (15 mL) grated onion
1 tsp (3 g) dried thyme
½ tsp kosher salt
¼ tsp cracked black pepper
1 tbsp (15 mL) tomato paste
½ cup (60 mL) full-bodied red wine
½ cup (60 mL) beef stock
Instructions
Prepare the meatball mixture by adding the ground beef, finely minced garlic clove, dried thyme, salt and black pepper to a large mixing bowl.
Grab ⅓ of the bacon, or two slices, and chop into small pieces—the smaller the better.
Using the fine side of a box grater, grate enough white or yellow onion to yield one tablespoon (15 mL) of pulp-like onion.
Use that same side to grate one of the two carrots.
Add the bacon, onion and carrot to the meat mixture and combine by hand.
Use a scoop about the size of a quarter cup (60 mL) to portion out equal amounts of meatball mixture.
Form into even balls and let rest at room temperature during the next steps.
Quarter the mushrooms, peel and slice the remaining carrot and slice the last of the bacon one quarter inch (1.2 cm) wide.
Place the sliced bacon into a cold Dutch oven and turn the heat to medium.
Allow the fat from the bacon to render as the pot comes to temperature.
Once the bacon begins to sizzle, keep an eye on it.
Cook until just crispy—about 7 minutes or so.
Remove the bacon pieces and set aside on a paper towel for later.
Place the meatballs in the rendered fat and sear.
Rotate the meatballs to another side about every two minutes without shifting or adjusting in between.
Moving to soon may cause the meatball to break.
Once all sides have been browned, remove the meatballs from the pan and set aside for later.
Add the quartered mushrooms and sliced carrots to the Dutch oven and sauté in the bacon fat for about 3 minutes until the carrots soften slightly and the mushrooms become golden brown.
At that time, add the crisped bacon pieces back to the pot along with the half cup of red wine and half cup of beef stock.
Stir the ingredients together as the liquid bubbles up.
This will release the brown bits form the bottom of the pan, a process called deglazing.
Once the stock and wine is bubbling, add the meatballs back to the vegetables and sauce.
Avoid stirring at this point.
Simply tuck the meatballs into the vegetables and braising liquid, cover the pot and reduce the temperature to low.
Braise the meatballs for 25 to 30 minutes.
Serve the meatballs, vegetables and gravy hot over mashed cauliflower, white rice or boiled potatoes—whatever fits your personal Paleo template.
From: Ciarra Hannah @ popularpaleo.com/
My family loves meatballs—does yours? These meatballs capture the essence of a traditional Boeuf Bourguignon thanks to affordable ground beef and a bit of bacon mixed in. They are juicy and full of flavor! I love to take a classic recipe and spin it into something fun and family friendly, and this one sure did not disappoint.
This playful spin on classic Boeuf Bourguignon will get even the pickiest eaters at your table to gobble up their dinner!
Meatballs are a favorite with my two kids, and they just loved this recipe.
The sauce is so delicious. Serve this over mashed potatoes or cauliflower–whatever suits your dietary preference.
And heads up: the leftovers are just as tasty the next day!
Prep:10 mins
Cook:30 mins
Total:40 mins
Serves: 4
Ingredients
1 pound (454 g) ground grass-fed beef
½ pound thick-sliced bacon
6 oz (155 g) button mushrooms, quartered
2 large carrots
1 clove garlic, finely minced
1 tbsp (15 mL) grated onion
1 tsp (3 g) dried thyme
½ tsp kosher salt
¼ tsp cracked black pepper
1 tbsp (15 mL) tomato paste
½ cup (60 mL) full-bodied red wine
½ cup (60 mL) beef stock
Instructions
Prepare the meatball mixture by adding the ground beef, finely minced garlic clove, dried thyme, salt and black pepper to a large mixing bowl.
Grab ⅓ of the bacon, or two slices, and chop into small pieces—the smaller the better.
Using the fine side of a box grater, grate enough white or yellow onion to yield one tablespoon (15 mL) of pulp-like onion.
Use that same side to grate one of the two carrots.
Add the bacon, onion and carrot to the meat mixture and combine by hand.
Use a scoop about the size of a quarter cup (60 mL) to portion out equal amounts of meatball mixture.
Form into even balls and let rest at room temperature during the next steps.
Quarter the mushrooms, peel and slice the remaining carrot and slice the last of the bacon one quarter inch (1.2 cm) wide.
Place the sliced bacon into a cold Dutch oven and turn the heat to medium.
Allow the fat from the bacon to render as the pot comes to temperature.
Once the bacon begins to sizzle, keep an eye on it.
Cook until just crispy—about 7 minutes or so.
Remove the bacon pieces and set aside on a paper towel for later.
Place the meatballs in the rendered fat and sear.
Rotate the meatballs to another side about every two minutes without shifting or adjusting in between.
Moving to soon may cause the meatball to break.
Once all sides have been browned, remove the meatballs from the pan and set aside for later.
Add the quartered mushrooms and sliced carrots to the Dutch oven and sauté in the bacon fat for about 3 minutes until the carrots soften slightly and the mushrooms become golden brown.
At that time, add the crisped bacon pieces back to the pot along with the half cup of red wine and half cup of beef stock.
Stir the ingredients together as the liquid bubbles up.
This will release the brown bits form the bottom of the pan, a process called deglazing.
Once the stock and wine is bubbling, add the meatballs back to the vegetables and sauce.
Avoid stirring at this point.
Simply tuck the meatballs into the vegetables and braising liquid, cover the pot and reduce the temperature to low.
Braise the meatballs for 25 to 30 minutes.
Serve the meatballs, vegetables and gravy hot over mashed cauliflower, white rice or boiled potatoes—whatever fits your personal Paleo template.
