These meatballs are wonderful. Little melt-in-your-mouth bites of heaven. While the recipe is designed to be served over egg noodles (similar to Stroganoff), it could be served over any style pasta or even rice if desired. I love the red wine in the meatballs and the sauce. This dish is so simple to make, perfect for casual entertaining or as something a little extra special mid-week.
When Kiddo was first learning to cook on his own, this was one of the first dishes he cooked for the family. What he learned; and I am passing along to you is DO NOT rush the meatballs. Shake the pan a little to let them roll around. Turning the meatballs too early might cause them to fall apart. A wooden spoon works best to turn the balls and remove them from the pan.
This goes well with Haricots verts à l’étouffée (Stewed Green Beans) as a side to complete the meal. If desires, serve with warm French Bread with plenty of sweet, creamy butter and a nice bottle of wine.
French Style Meatballs over Egg Noodles
1 teaspoon garlic salt
1 cup Burgundy wine, divided
1 1/2 pounds lean ground beef
3/4 cup fine dry bread crumbs
2 tablespoons shortening
1 envelope beef onion soup mix
1 1/2 cups Beef Broth
1 heaping teaspoon Herb de Provence seasoning
1 lb Wide Egg Noodles, al dente
Combine eggs, garlic salt and 1/2 cup Burgundy. Add beef and bread crumbs; mix lightly. Shape into small balls using a rounded teaspoon for each. Brown meatballs in hot shortening over medium-high heat, turning as needed with a wooden spoon to roll meatballs without causing them to fall apart. Remove meat balls as they brown on all sides, and transfer to a plate to hold.
Drain skillet of grease. Pour remaining 1/2 cup wine in skillet to deglaze, scrapping up any browned bits of meat.
Combine contents of onion soup mix, broth and herb seasoning. Pour into skillet, return meatballs to pan. Simmer uncovered for 20 minutes or until cooked through and the wine sauce reduces.
While meatballs simmer, cook egg noodles. Drain pasta and place on a large serving bowl. Pour meatballs with wine sauce over pasta and serve.