As most of you know, we just welcomed our second son into the world and our family. I have invited some of my favorite bloggers to share guest posts with us every Friday for the next couple of months while I decrease my workload and focus on integrating our newest little person into our family.
Be excited because not only are these amazing bloggers to discover but they will be sharing some pretty fabulous Real Food recipes, kitchen tips and tricks and even crafts!
Today, we welcome Ciarra from Popular Paleo. Ciarra is also a Washington resident and lives about an hour away from me. We were lucky enough to meet in person and instantly clicked. She is also a busy mom of two who really cares about food quality on a budget. If you aren’t familiar, she recently wrote an awesome (best selling!) book called The Frugal Paleo Cookbook – make sure to check it out!
Thank you again for this delicious post Ciarra!! xo
Hello everyday mavens!
It’s Ciarra, author of the best-selling Frugal Paleo Cookbook! Today’s recipe was actually slated to go into a new cookbook I was working on, but instead, I’m sharing it with you guys while Alyssa takes some time off with her newest addition — we are so happy for you, Alyssa!
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.
Whether you are like me, trying to put wholesome foods in front of your family every day, or you just enjoy a new way to use up that ground beef from your bulk purchase, these Boeuf Bourguignon Meatballs will be a welcome addition to your dinner rotation!
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!
Did you make this recipe? Please give it a star rating below!
Make Boeuf Bourguigon Meatballs for a fun gluten-free twist on a much-loved classic!
- 1 pound ground beef
- 1/2 pound thick cut bacon
- 6 oz button mushrooms quartered
- 2 larger carrots
- 1 clove garlic finely minced
- 1 tbsp onion grated
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp tomato paste
- 1/2 cup red wine full bodied
- 1/2 cup beef stock
- 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 1/3 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.
Ciarra is the author of the best-selling Frugal Paleo Cookbook–teaching you how to maximize your time, money, and effort on the Paleo diet!