Beef Bourguignon Boulettes with Mashed Potatoes

1. Make the meatballs: Combine breadcrumbs and milk in a bowl and let absorb for a few minutes. Add beef mince, salt, pepper, thyme, and egg, and mix well. Shape into 16 meatballs.
2. Heat olive oil in a large pan over high heat. Brown the meatballs for 2–3 minutes per side. Remove and set aside.
3. Build the sauce: Add bacon and cook until golden. Add mushrooms, carrots, and shallots, cooking for 3–4 minutes. Stir in bay leaf, rosemary, and tomato paste. Add flour, stir, then pour in red wine. Let bubble, then add beef stock.
4. Return meatballs to the pan, bring to a simmer, and cook with the lid slightly ajar for 20 minutes.
5. Make the mash: Boil potatoes until tender, drain, and rice. Heat milk, then stir it into the potatoes with butter and salt.
6. Serve the boulettes over mashed potatoes, spoon over sauce, and sprinkle with parsley.

Recipe Video

1. Soaked breadcrumbs keep mince tender and juicy - even with lean beef.
2. Using mince delivers classic bourguignon flavour in a fraction of the time.
3. Brown everything well to build that signature depth of flavour.