Bourguignon-Style Beef Meatballs
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Bourguignon-Style Beef Meatballs

Bourguignon-Style Beef Meatballs

with Creamy Mash and Rosemary

When you want the classic French bistro flavours of beef bourguignon, but don't have all day to cook, we offer you the meatball version! The same great taste crammed into a tender meatball and smothered in a rich beef gravy. Pour yourself a glass of wine and sprinkle everything with rosemary!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

250 g

Ground Beef

1 tbsp

Worcestershire Sauce

(May contain Egg, Soy, Mustard, Fish, Milk, Wheat, Sesame, Crustaceans, Sulphites)

1 unit(s)

Rosemary, sprig

2 unit(s)

Russet Potato

4 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

4 tbsp

White Cooking Wine

(Contains Sulphites May contain Soy, Wheat, Crustaceans, Egg, Fish, Milk, Mustard, Sesame)

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

113 g


113 g


56 g

Baby Spinach

Not included in your delivery

¼ tsp


2 tbsp


3 tbsp


¼ tsp



Nutrition Values

Calories470 kcal
Fat19 g
Saturated Fat12 g
Carbohydrate66 g
Sugar7 g
Dietary Fiber7 g
Protein12 g
Cholesterol50 mg
Sodium1170 mg
Trans Fat1 g
Potassium1650 mg
Calcium150 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Parchment Paper
Baking Sheet
Large Bowl
Large Non-Stick Pan
Measuring Cups
Potato Masher


Cook potatoes

Peel, then cut potatoes into ½-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.


While potatoes boil, thinly slice mushrooms. Strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems, then finely chop. Peel, then cut half the onion into 1/3-inch pieces (whole onion for 4 ppl). Peel, then halve carrot lengthwise, then cut into 1/4-inch pieces.

Prep and bake meatballs

Add beef, breadcrumbs, half the rosemary and 2 tbsp milk (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Transfer meatballs to a parchment-lined baking sheet. Bake in middle of the oven until cooked through, 12-14 min.** 

Cook veggies

While meatballs bake, heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then carrots, mushrooms, onions and remaining rosemary. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper. Add spinach. Stir until wilted, 1 min.

Make gravy

Add flour and tomato sauce base to the pan with veggies. Cook, stirring often, until coated, 1-2 min. Add white cooking wine, 1 cup water (dbl for 4 ppl), cream and broth concentrate. Cook, stirring often, until gravy thickens, 3-4 min. Season with salt and pepper.

Finish and serve

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon gravy over meatballs.