Brie Stuffed Meatballs & Red Wine Mushroom Sauce Hoggie

Brie Stuffed Meatballs in Red Wine Mushroom Sauce Hoggie
  • 1 lbs Ground Beef
  • 1 large onion, diced (1/4 cup reserved)
  • 1 egg
  • 1/2 cup beef broth
  • 1/4 cup red wine and 3 Tbs red wine
  • 1 1/2 tsp Dry Rosemary
  • 1/2 tsp thyme
  • salt and pepper
  • 12 1 inch cubes of brie & slices for assembly
  • 1/4 cup butter (1/2 stick)
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 2 sprigs fresh rosemary, minced
  • 1-2 Tbs Wondra Flour
  • 1 toasted french bread loaf
  • garlic butter spread (optional)
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.
 
Copyright 2009 - All Rights Reserved - TheNoshery.com
Comments