French Onion Soup With Stuffed Meatballs
Description
Marry the wonderful taste of French Onion Soup and meatballs together in one wonderful dish. Serve with buttered egg noodles and crusty bread to sop up all of those wonderful juices!
Ingredients
Onions:
1 T. olive oil
2 onions,cut in half and thinly sliced
1 T. fresh thyme or 1 t. dried thyme
1 t. salt
½ t. freshly ground black pepper
¼ c. beef stock or broth
¼ c. red wine
Meatballs:
1 ½ lb. lean ground beef or meatloaf mixture
¼ c. bread crumbs
1 1/2 T. minced fresh parsley
1/2 t. freshly ground black pepper
1 t. salt
1 egg
8 oz. Mozzarella cheese (2 oz. cut into 16 half-inch cubes, to stuff the meatballs, the remainder shredded)
½ T. olive oil
freshly chopped parsley for garnish, optional
Sauce:
1 ¾ c. beef stock or broth
¼ c. red wine
2 T. cornstarch
salt & pepper, to taste
Directions
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Onions:
Heat oil in a skillet over medium heat, add onions, salt & pepper, cook 15-20 minutes, stirring frequenlty or until caramelized.
Add thyme, saute 1-2 minutes, then add wine and beef stock/broth. Reduce until very little liquid remains. Set aside.
Meatballs:
Combine all ingredients except cheese in a large bowl, and gently combine with your hands.
Divide meat mixture into sixteen equal pieces.
Take one portion of the meat mixture and flatten slightly into a patty. Place about 1/2 tablespoon of the onions and 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, onions, and cheese cubes.
Preheat oven to 375 degrees.
Heat oil in a skillet over medium-high heat. Add the meatballs and brown on all sides.
Whisk the sauce ingredients together and pour over the meatballs. Place in the oven and bake 15-20 minutes. Use either an oven-safe skillet or transfer to a casserole dish before pouring over the sauce.
Sprinkle shredded cheese over the meatballs and return to the oven for another 15-20 minutes, or until cooked through, then place under the broiler for 2-3 minutes, or until the cheese is browned and bubbly.
Garnish with fresh parsley, if desired.
Serves 4-6.