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French Onion Soup au Gratin Stuffed Meatballs Recipe

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This recipe for French Onion Soup au Gratin Stuffed Meatballs is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the onions:
2 Onions thinly sliced
1 1/2 tsp Olive oil
1 Tbsp Fresh thyme
1/4 cup Beef broth
1/4 cup Red wine
Salt and pepper to taste

For the meatballs:
1 1/2 lbs Ground beef
1 Egg
1/4 cup Bread crumbs
1 Tbsp Fresh Parsley
1 Tbsp Fresh thyme
1 tsp Salt
1 1/4 tsp Pepper
3 Mozzarella string cheese cut into half-inch cubes

1 1/2 tsp Olive oil
For the Sauce:
1/4 cup Red wine (You can substitute more beef broth if you do not want to use the wine)
1 3/4 cups Beef broth
2 Tbsp Cornstarch
Salt and pepper to taste

8oz Shredded mozzarella cheese
Directions:
Directions:
For the onions:
1. Heat oil in cast iron skillet (or an oven safe skillet) over medium heat, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
2. Add thyme, saute for a minute or two, then add the wine and beef broth.
3. Reduce until very little liquid remains.
4. Set aside or scrape the onions off to the side..

For the meatballs:
1. Combine all meatball ingredients except the cheese in a large bowl and gently combine with your hands.
2. Divide the mixture into 16 equal pieces.
3. Take one piece of the meat mixture and flatten slightly into a patty. Place a half teaspoon of the caramelized onions and one piece of the string cheese in the center. Wrap the meat around the onion and cheese to form a meatball. Seal as best you can. Repeat with the remaining divided meat.
4. Preheat the oven to 375 degrees.
5. Add the meatballs to the skillet and brown on all sides.
6. Whisk the sauce ingredients and pour over the meatballs. Place in the oven and bake 15-20 minutes.
7. Sprinkle the shredded cheese over the top of the meatballs and return to the oven for another 15-20 minutes. Then broil for another 2-3 minutes, or until the cheese is browned an bubbly.
Personal Notes:
Personal Notes:
We love this served with garlic mashed potatoes!

 

 

 

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