Bourguignon-Style Beef Meatballs
with Mash & Baby Broccoli
- Gluten
- Wheat
- Eggs
- Soy
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Inspired by beef bourguignon - AKA 'the mother of all stews' - these are no ordinary meatballs! Serve with creamy mash, the perfect vessel for soaking up the rich stew-style sauce, plus steamed baby broc for a pop of colour and to get your greens in.
Ingredients
1
brown onion
1
carrot
2 clove
garlic
1 sprig
rosemary
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
sliced mushrooms
1 packet
tomato paste
1 sachet
chicken-style stock powder
1 sachet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
2
potato
1 bunch
baby broccoli
1 bag
parsley
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
¾ cup
water
40 g
butter
(Contains: Milk)
2 tbs
milk
(Contains: Milk)
Utensils
Cooking Steps
• Thinly slice brown onion. Thinly slice carrot into rounds. Finely chop garlic. Pick rosemary leaves then finely chop. • In a medium bowl, combine beef mince, fine breadcrumbs, the egg, Nan's special seasoning and a pinch of salt. • Using damp hands, roll heaped spoonfuls of the beef mixture into small meatballs (4-5 per person). Transfer to a plate.
• In a large saucepan, heat a generous drizzle of olive oil over high heat. Cook onion and carrot, stirring, until tender, 4-5 minutes. Transfer to a bowl. • Return pan to high heat with a drizzle of olive oil. Cook diced bacon and sliced mushrooms, breaking up bacon with a spoon, until just browned, 4-6 minutes. Transfer to the bowl with the cooked veggies.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook meatballs, turning, until browned and cooked through, 6-8 minutes. Transfer to a plate. Set aside. • Meanwhile, bring a medium saucepan of salted water to the boil (this will be used in step 5!).
TIP: Cook the meatballs in batches if your pan is getting crowded.
• Reduce saucepan heat to medium-low. Stir in tomato paste, garlic and rosemary, until combined. • Add the water, chicken-style stock powder and gravy granules. Return cooked meatballs, veggies and bacon to the pan, stirring to combine, 1 minute. • Cover with a lid or foil and cook, stirring occasionally, until sauce is slightly thickened, 12-15 minutes. • Season with pepper.
• While the bourguignon is cooking, peel potato and cut into large chunks. Trim baby broccoli and halve any thicker stalks. • Cook potato in the medium saucepan of boiling water until easily pierced with a fork, 10-12 minutes. • In the last 7 minutes, place a colander on top of the saucepan, then add baby broccoli. Cover and steam until tender 6-7 minutes. • Transfer broccoli to a bowl. Season, then set aside. • Drain potato and return to pan. Add the butter and the milk. Season generously with salt. Mash until smooth.
• Divide bourguignon-style beef meatballs, mash and baby broccoli between plates. • Tear over parsley to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The rich, hearty sauce and well-seasoned meatballs won over many families, though some found the overall dish a little too rich or mild for their taste.
- Ease of prep: Most found the recipe straightforward to follow, though many noted it takes longer than expected due to the number of steps and juggling multiple pots at once.
- Suggestions: Use rosemary sparingly, as several reviewers found it overpowering; some added a splash of red wine to the sauce for extra depth, while others reduced the water to avoid a soupy consistency. A few found prepping all ingredients before starting helped keep everything hot and on time.
- Leftovers: Several reviewers enjoyed leftovers the next day, with one making a meatball sub for lunch and another using the sauce as a pasta sauce for the kids.
- Portions: Some felt the mash needed an extra potato or two, and a few noted the meatball quantity felt light — though others found the overall serve generous enough for lunch the next day.
- Texture: A handful of reviewers had trouble keeping the meatballs together; adding extra breadcrumbs if the mince mixture seems wet may help them hold their shape.
