French Onion Soup stuffed Meatballs
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Ingredients
Onions
- 1 Tb Olive Oil
- 2 Onions halved and sliced thin
- 1/2 Tb Dried Thyme
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 C Beef Stock
- 1/4 C Red Wine
Meatballs
- 1.5 Lbs 90/10 Ground Beef
- 1/4 C Bread Crumbs
- 1 Tb Fresh Parsley minced
- 1 tsp Black Pepper
- 1 tsp Salt
- 1 Egg
- 8 oz Mozzarella cut 16 1/2" cubes and shred the rest
- 1/2 tsp Olive Oil
- Fresh Parsley chopped for garnish
Sauce
- 1 3/4 C Beef Stock
- 1/4 C Red Wine
- 2 Tb Corn Starch
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Ingredients
Onions
Meatballs
Sauce
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Instructions
Onions
- Heat a skillet with the oil over Medium. Add the Onions, Salt and Pepper. cook for 15-20 minutes. Stir frequently until caramelized
- Add the Thyme and saute for 2 minutes
- Add the Wine and Beef Stock. Cook to reduce until little liquid remains. Spread the Onions in the bottom of your Casserole dish
Meatballs
- In a mixing bowl combine the Meat, Bread Crumbs, Parsley, Salt, Pepper and Egg. Then divide the meat mixture into 16 equal portions.
- Flatten a portion of the Meat into a patty. Place a cube of the Cheese along with about 1/2 a Tb of the Onions in the middle of the patty then seal it up to form the meatball. Repeat with the rest of the patties.
- Preheat your Oven to 375 and Heat the Oil over Medium-High heat in the skillet you cooked the Onions in then place the patty's seam side down. Brown on all sides
- Once browned place them on top of the remaining Onions in the Casserole dish.
- Whisk together the Sauce ingredients and pour over the top of the Meatballs.
- Bake for 15-20 minutes. Remove from the Oven and sprinkle the shredded cheese over the top then return to the Oven for a final 15 minutes. Place the meatballs under the broiler for the final 2-3 minutes to brown the cheese.
- Garnish with additional fresh Parsley and serve the Meatballs and Onion Sauce with either toasted crusty Bread or with Potatoes
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