French Meatballs with Red Wine Sauce
- 1.1 pounds ground beef (500 g)
- 4 ounces smoked bacon (115 g), finely chopped
- 1 large egg (50 g)
- 1/2 cup all-purpose flour (60 g)
- 1/4 cup heavy cream (60 ml)
- 1/2 cup chopped fresh thyme (15 g)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (1.5 g)
- 2 tablespoons butter (30 g), plus extra for baking sheet
- 2 cups beef broth (480 ml)
- 3/4 cup dry red wine (180 ml)
- 2 tablespoons Dijon mustard (30 g)
- Cooked haricots verts, for serving
- Fresh parsley, chopped, for garnish
- Buttery mashed potatoes, for serving
1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet with butter or line with parchment.
2. In a large bowl, combine ground beef, chopped bacon, salt, and black pepper. Mix gently with your hands until just blended—do not overwork.
3. In a small bowl, whisk together the egg and heavy cream. Pour into the meat mixture and stir until incorporated.
4. Add the flour and chopped thyme. Fold in gently until just combined. Do not compress or overmix.
5. Shape the mixture into 1.5-inch (3.8 cm) meatballs and place them on the prepared baking sheet.
6. Place a small dot of butter on top of each meatball. Bake for 12 to 15 minutes, or until firm and cooked through. Remove from oven and set aside.
7. While meatballs bake, melt 2 tablespoons butter in a large skillet over medium heat.
8. Pour in the red wine and simmer for 3 to 4 minutes, allowing it to reduce by half.
9. Stir in the beef broth and Dijon mustard. Whisk to combine and simmer for another 5 to 7 minutes, until slightly thickened.
10. Add the baked meatballs to the sauce, turning gently to coat. Simmer for 2 to 3 minutes to let the flavors meld.
11. Serve hot, garnished with chopped parsley, alongside creamy mashed potatoes and steamed haricots verts.
- Stand mixer
- Large bowl
- Whisk
- Wooden spoon
- Baking sheet
- Parchment paper
- Skillet
- Meat thermometer
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