About the Recipe
For the onions:
1 Tablespoon olive oil
2 large onions, halved and thinly sliced (I threw some sliced mushrooms in as well)
1/2 Tablespoon fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup beef broth
1/4 cup red wine (I used Pinot Noir, but your favorite red wine will work, or substitute beef broth)
For the meatballs:
1 lbs ground beef
1 lb sausage
1/4 cup bread crumbs or crushed crackers
1 Tablespoon minced fresh parsley or dried
3/4 teaspoon pepper
1 teaspoon kosher salt
1 teaspoon of garlic powder
2 large egg
8 oz mozzarella cheese , approximately half-inch cubes, to stuff the meatballs, the remainder shredded
1/2 Tablespoon olive oil
Fresh chopped parsley for garnish , optional
For the sauce:
3 1/2 cup beef broth
1/2 cup red wine (I used Pinot Noir, but your favorite red wine will work, or substitute with aditional beef broth)
4 Tablespoons cornstarch
salt & pepper to taste
For the onions:
Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
Add thyme, sauté for minute or two, then add the wine and beef broth.
Reduce until very little liquid remains.
For the meatballs & Sauce:
Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.
Take one piece of the meat mixture and flatten slightly into a patty. Place one cube of cheese in the center of the patty and wrap the meatball around the onions and cheese, sealing as best you can. Repeat with the remaining meat and cheese cubes.
Preheat your oven to 375°F and cook for 20 minutes.
Whisk together the sauce ingredients on medium heat until it thickens. Add the carmelized onions to the sauce. Add the meatballs on top and sprinkle generously with mozerella cheese. Use a casserole dish, skillet or pan that can go into the oven. Broil for a few minutes until the cheese starts to brown and bubble.
Garnish with fresh parsley, if desired.