Saturday, March 17, 2012

Beef Meatball Bourguignon

This is not your mama's spaghetti and meatballs. This dish is a play on the classic French flavors of Beef Borguignon, but saves you the time of simmering chunks of tough meat for a long period of time. Make this meatball version, the sauce, more like a gravy, clings to the egg noodles and rounds out this perfect evening meal.

Skinner Pasta, part of the New World Pasta Company family of brands, is celebrating 100 years of consistent quality. Because of this milestone anniversary, Skinner has sent me this cool Pasta Package that includes a very nice footed red colander, two serving tongs and samples of Skinner pasta for my review.  Do you like? You too can win your own Pasta Package from Skinner, keep reading for contest rules. Also, find out how to enter the Skinner Pasta 100 Years of Mealtime Memories Essay Contest... you could win $10,000. (That's not a typo.)

When Jim asked for spaghetti and meatballs, I'm sure he imagined something completely different. Because I was excited to incorporate the 100th anniversary Skinner Pasta into a meal, I knew that a run of the mill meatball just wouldn't cut it. Hold on to your seats folks, this is one cool recipe that will slap you in the face with flavor. I would bet money that this could easily become a mealtime favorite at your house.

The ingredient list for the Meatballs:
3/4 cup fresh bread crumbs
1/4 cup whole milk
1 1/2 pounds ground round (85 percent lean)
2 large eggs, beaten
3 tablespoons finely chopped shallots
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

The ingredient list for the Bourguignon sauce:
1 teaspoon vegetable oil
4 ounces pancetta, coarsely chopped
10 ounces cremini mushrooms, small dice
1/4 cup finely chopped shallots
3 tablespoons unsalted butter
1 medium carrot, thinly sliced
1/4 cup all-purpose flour
2 cups beef stock
1 cup hearty red wine, such as Shiraz
2 tablespoons brandy
2 tablespoons tomato paste
1/2 teaspoon dried thyme
Chopped fresh parsley, for garnish

Click here to continue reading the amazing step by step recipe...

...and did I mention a giveaway?!?!?!