1 T EVOO
2 onions, halved and thinly sliced
½ Tfresh thyme or ½ t dried thyme
1 t salt
½ t pepper
¼ c beef broth
¼ c red wine like pinot noir
1 ½ lbs ground beef
¼ cup bread crumbs
1 T minced fresh parsley
1 t pepper
1 t kosher salt
8 oz mozzarella (1-2 oz into 16 1/2"cubes, to stuff meatballs, remainder shredded)
½ T olive oil
Fresh chopped parsley for garnish, optional
1 ¾ c beef broth
¼ c red wine
2 T cornstarch
salt & pepper, to taste
For onions: Heat oil in a skillet over med, add onions, salt & pepper, cook 15-20 min, stirring frequently or til caramelized.Add thyme, sauté 1-2min, then add wine and broth. Reduce until very little liquid remains.Set aside.
For meatballs:Combine all ingredients except cheese in large bowl, and gently combine with hands.
Divide meat mix into 16 equal pieces. Take one piece of meat mix and flatten slightly into patty. Place about 1/2T onions and one cube of cheese in center of patty and wrap meatball around onions and cheese, sealing as best you can. Mine didn't want to stay sealed as they cooked Repeat with the remaining meat, onions, and cheese cubes.
Preheat oven to 375°F. Heat oil in skillet over med high . Add meatballs and brown on all sides.
Whisk sauce ingredients and pour over meatballs. Place in oven and bake 15-20 min. If you are not using an oven-safe skillet, transfer to a casserole dish before pouring over the sauce. Sprinkle shredded cheese over meatballs and return to oven for 15-20 min, til cooked through, then place under the broiler 2-3 min, til cheese browned and bubbly. Garnish with fresh parsley, if desired.