Combine beef, 1/4 cup onion, egg, 3 Tbs of red wine, thyme, rosemary, salt and pepper. Make a thin patty about the size of your palm, place a piece of brie in the center, cup your hand and roll into a ball.
Arrange meatballs on a baking sheet, drizzle with olive oil. Bake in the oven at 400 degrees for 10 - 15 mins, until brown.
While meatballs are in the oven. Melt butter, saute onions & garlic, add mushrooms & fresh rosemary, cook for 3 minutes. Add beef broth & wine, bring to a boil, turn down & simmer for 10 mins. Stir in 1 to 2 tbs of Wondra Flour, depending on desired thickness. Transfer meatballs to sauce, toss to coat.
Slice meatballs & serve on toasted french bread with garlic butter spread, topped with brie.
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