Is there anything better than bubbling cheese? I think not. This recipe is chock full of yummy cheese, stuffed into the meatballs to create a delicious explosion of flavor when you dig in. The meatballs also have a very sophisticated flavor thanks to the French Onion Soup au Gratin influences in both the onions and the meatball sauce. If you’ve been trying to get your family to enjoy new flavors, here’s a great way to ease them into it. And because this is a stuffed meatball, it’s a very hearty meal that will satisfy the hungriest of hard working men.

 

Ingredients

 

For the onions:

1 Tablespoon olive oil

2 onions, halved and thinly sliced

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

 

For the meatballs:

1 1/2 lbs ground beef

1/4 cup bread crumbs or ground oats

1 Tablespoon minced fresh parsley

3/4 teaspoon pepper

1 teaspoon kosher salt

1 egg

8 oz mozzarella cheese (about 1-2 oz into sixteen 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:

1 3/4 cup beef broth

1/4 cup red wine

2 Tablespoons cornstarch

salt & pepper, to taste

 

Instructions

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.

Set aside.

For the meatballs:

Combine all ingredients except the cheese in a large bowl, and gently combine with your hands.

Divide the meat mixture into sixteen equal pieces.

Take one piece of the meat mixture and flatten slightly into a patty. Place about a half 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 your oven to 375°F.

Heat the oil in a skillet over medium high heat. Add the meatballs and brown on all sides.

Whisk together the sauce ingredients and pour over the meatballs. Place in the oven and bake for 15-20 minutes. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce.

Sprinkle the 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.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick tip: To make this recipe gluten free, use gluten-free oats in the meatballs. All other ingredients are compatible with a gluten-free meal!

Recipe and image courtesy of Cupcakes and Kale Chips