French Onion Soup au Gratin Stuffed Meatballs for #SundaySupper with @Gallo
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon salt
- 1 egg
- salt & pepper to taste
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- 1 tablespoon minced fresh parsley
- 1 1/2 lbs ground beef
- 1/2 tablespoon olive oil
- fresh chopped parsley for garnish optional
- for the onions:
- 2 onions, halved and thinly sliced
- 1/2 ablespoon fresh thyme or 1/2 teaspoon dried thyme
- 1/2 easpoon pepper
- 1/4 up beef broth
- 1/4 up red wine (i used gallo family pinot noir)
- 1/4 cup bread crumbs or ground oats (gluten free if needed)
- 8 oz mozzarella cheese (about 1-2 oz into sixteen appro to stuff the meatballs, the remainder shredded)
- 1 3/4 cup beef broth
- 1/4 up red wine (i used gallo family pinot noir)
- Carbohydrate 2.08091960015953 g
- Cholesterol 115.66605435 mg
- Fat 26.9129725118588 g
- Fiber 0.120653684975323 g
- Protein 32.282436315287 g
- Saturated Fat 10.2144765502245 g
- Serving Size 1 1 -6 (285g)
- Sodium 625.340215245411 mg
- Sugar 1.96026591518421 g
- Trans Fat 3.69415589269958 g
- Calories 389 calories
Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequenlty 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.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.
