Ingredients
Serves: 4-6
For the onions:
1 Tablespoon olive oil
2 onions, halved and thinly sliced
½ Tbsp fresh thyme or ½ tsp dried thyme
1 teaspoon salt
½ teaspoon pepper
½ Tablespoon fresh thyme or ½ teaspoon dried thyme
¼ cup beef broth
¼ cup red wine (I used Gallo Family Pinot Noir)
For the meatballs:
1 ½ lbs ground beef
¼ cup bread crumbs or ground oats (gluten free, if needed)
1 Tablespoon minced fresh parsley
1 teaspoon pepper
1 teaspoon kosher salt
1 egg
8 oz mozzarella cheese (about 1-2 oz into sixteen appriximately half-inch cubes, to stuff the meatballs, the remainder shredded)
½ Tablespoon olive oil
Fresh chopped parsley for garnish, optional
For the sauce:
1 ¾ cup beef broth
¼ cup red wine (I used Gallo Family Pinot Noir)
2 Tablespoons cornstarch
salt & pepper, to taste
Preparation
