Savory Burgundy Meatballs with Orzo
This delightful Savory Burgundy Meatballs recipe, inspired by Woman's World Magazine, combines the rich flavors of lean ground beef and hearty vegetables, all simmered in a robust Burgundy wine sauce. I've updated the original recipe by using fresh sliced yellow onions instead of frozen pearl onions, resulting in a more vibrant and flavorful dish. Serve over a bed of buttery orzo for a comforting meal that the whole family will enjoy, ensuring everyone comes back for seconds!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
lean ground beef
1 lb (raw)
seasoned dry bread crumb
1/2 cup (none)
egg
1 (beaten)
prepared spicy brown mustard
2 teaspoons (none)
pepper
1/4 teaspoon (divided)
olive oil
2 tablespoons (none)
yellow onion
3 medium (sliced)
carrots
3 (cut into 1 inch pieces)
mushrooms
8 ounces (cut in half)
Burgundy wine
1/2 cup (none)
dried thyme
1/4 teaspoon (none)
all-purpose flour
1 tablespoon (none)
orzo
1 cup (none)
butter
2 tablespoons (melted)
parsley
2 tablespoons (chopped)
Instructions
1
In a large saucepan over medium-high heat, heat the olive oil until shimmering.
2
In a bowl, combine the ground beef, seasoned bread crumbs, beaten egg, spicy brown mustard, and 1/8 teaspoon of pepper. Mix until well combined, then form into meatballs, about 1 inch in diameter.
3
Add half of the meatballs to the hot oil and cook until browned on all sides, about 5 minutes. Remove and set aside. Repeat with the remaining meatballs.
4
In the same saucepan with the remaining drippings, add the sliced onions, carrots, and mushrooms. Sauté until the vegetables are lightly browned, around 6-8 minutes.
5
Return the browned meatballs to the pan. Add the water, Burgundy wine, dried thyme, and the remaining 1/8 teaspoon of pepper. Bring to a boil over high heat.
6
Reduce the heat to low and simmer for 15 minutes, or until the meatballs are cooked through and the vegetables are tender.
7
In a small cup, combine the all-purpose flour with 2 tablespoons of water to create a slurry. Stir this mixture into the meatball mixture in the pan, cooking and stirring constantly until the sauce thickens.
8
Meanwhile, cook the orzo according to package directions. Drain and toss with melted butter and chopped parsley.
9
To serve, arrange the buttery orzo on a serving platter and top it with the meatball and vegetable mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Burgundy Meatballs with Orzo?
It is a comforting dish featuring lean ground beef meatballs and hearty vegetables simmered in a rich Burgundy wine sauce, served over buttery orzo.
What type of meat is used in the meatballs?
The recipe calls for one pound of lean ground beef.
What kind of wine is used for the sauce?
The recipe uses 1/2 cup of Burgundy wine to create its signature robust flavor.
Which vegetables are included in this recipe?
The dish includes three medium yellow onions, three carrots, and eight ounces of mushrooms.
How do I prepare the meatballs?
Combine ground beef, seasoned bread crumbs, a beaten egg, spicy brown mustard, and pepper, then form into 1-inch meatballs.
How long should I brown the meatballs?
Brown the meatballs in olive oil for about 5 minutes on all sides.
What is the serving suggestion for this dish?
It is best served by arranging the meatball and vegetable mixture over a bed of buttery orzo.
How do I thicken the sauce?
Create a slurry by combining one tablespoon of all-purpose flour with two tablespoons of water and stir it into the simmering mixture.
What kind of mustard is used in the meatball mixture?
The recipe specifies two teaspoons of prepared spicy brown mustard.
How long do the meatballs simmer?
They should simmer on low heat for 15 minutes or until cooked through.
How are the carrots prepared?
The carrots should be cut into 1-inch pieces.
How are the mushrooms prepared?
The mushrooms should be cut in half.
How are the onions prepared?
Three medium yellow onions should be sliced fresh.
What is the cooking time for the vegetables?
The onions, carrots, and mushrooms should be sautéed for 6 to 8 minutes until lightly browned.
What herbs are used in this recipe?
The recipe uses dried thyme for the sauce and fresh chopped parsley for the orzo.
How much orzo is needed?
One cup of orzo is required for this recipe.
How do I finish the orzo after draining?
Toss the cooked orzo with two tablespoons of melted butter and two tablespoons of chopped parsley.
Can I use frozen onions instead of fresh?
While the original inspiration used frozen pearl onions, this version specifically uses fresh sliced yellow onions for a more vibrant flavor.
What oil is used for frying?
Two tablespoons of olive oil are used to brown the meatballs and sauté the vegetables.
What is the size of the meatballs?
The meatballs should be formed into approximately 1-inch diameters.
How much pepper is used in total?
A total of 1/4 teaspoon of pepper is used, divided between the meatballs and the sauce.
What kind of bread crumbs are used?
The recipe calls for 1/2 cup of seasoned dry bread crumbs.
Is there water added to the sauce?
Yes, water is added along with the wine and seasonings before bringing the mixture to a boil.
What is the heat setting for browning meatballs?
The meatballs should be cooked over medium-high heat.
How many ingredients are in this recipe?
There are 15 total ingredients listed for this dish.
Does the recipe use a binder for the meatballs?
Yes, it uses one beaten egg and seasoned bread crumbs as binders.
What type of flour is used for the slurry?
One tablespoon of all-purpose flour is used.
How much butter is needed?
Two tablespoons of melted butter are used to season the orzo.
What is the source of this recipe?
This recipe was inspired by Woman's World Magazine.
Is the sauce brought to a boil?
Yes, after adding the liquid and seasonings, you bring it to a boil over high heat before reducing to a simmer.