Recipe courtesy of Nigel Webber

This simple twist on beef bourguignon uses meatballs in place of slower preparations like braised beef, but keeps the depth of flavour we love. If you have ever wondered if comfort food can still be elegant, this recipe shows you how.

Veal Meatballs with Sour Cream Smashed Potato


750 g waxy potato, diced

50 g butter

¼ cup (60 mL) heavy cream

50 g sour cream

To taste salt and pepper

30 g butter

4 strips of thick cut bacon, chopped

250 g cremini or button mushrooms, chopped

1 small yellow onion, chopped

1 egg

50 g breadcrumbs

600 g lean ground veal

3 g herbes de Provence, dry

10 g flour

50 g tomato puree

2 g fresh thyme

½ cup (120 mL) red wine

2/3 cup (160 mL) beef stock


  1. Boil potatoes in a medium pot. Once boiling, reduce heat to simmer for 8 to 10 minutes or until potatoes are tender.
  2. Strain potatoes. Add butter, cream and sour cream to pot and warm gently. Add potatoes back to pot, and mash. Season with salt and pepper. Keep warm.
  3. Melt butter in a skillet on medium heat. Add bacon and cook until slightly brown. Add mushrooms and onions, and cook until translucent.
  4. Put egg and breadcrumbs in a small bowl and let hydrate. Mix in veal, dry herbs and season with salt and pepper. Shape into 16 to 20 small balls (smaller balls are preferred for quick cooking).
  5. In your bacon, mushroom bourguignon pan, add flour. Cook until well incorporated and lightly browned. Add tomato paste, thyme, wine and beef stock. Bring to a simmer while stirring with a wooden spoon.
  6. Add meatballs and cook for another 10 minutes or until meatballs are fully cooked. Season with salt and pepper, and serve.

If time permits, brown the meatballs before adding them to the stew!

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