To carry on with delicious comfort fall foods, I have a main dish recipe that will blow the socks off your feet. Yes! Your socks will land in the other room and you won’t even care because you will be in the midst of devouring the most tender and savory meatballs.
Ok, so that may be a BIT of an exaggeration …a little bit…
But I can’t tell you enough how good these are so you must just trust me and make them yourself! Pleaseeee! And tell me how they turn out for you because I just know it’ll be a hit. A walk-off triple. Three and out for a rockstar defense. (Sorry, my husband’s coaching terms are rubbing off.)
Before we dive into meatball heaven here, I must disclose that I have a soft spot for meatballs. I don’t know what it is, but I think they’re one of my favorite comfort foods. I have favorite go-to recipes for tangy turkey meatballs with cranberry sauce (one I’ve been meaning to share with you guys), another for BBQ meatballs that are great when you are sick and just want yummy, simple food and the ones I’ve shared with you here already – Spicy Turkey Meatballs, Barefoot Contessa style. Now I think I’ve stumbled into a fourth to keep in my arsenal of meatball go-to’s.
Now if you’re at all on the fence about meatballs (which, I’m sorry but I don’t QUITE relate), perhaps convincing you that these are like sinking your teeth into a delicious meat version of french onion soup, with the same drippy cheese and delicious cooked down onions. Except this…
…that cheese and onion that makes french onion soup SO good?!?
It’s INSIDE the meatballs!
So stay with me here, if you like anything I said above then all I can say is, you will love these babies. This recipe is adapted from the amazing recipe posted over at Cupcakes and Kale Chips. I cannot say how thankful I am for Brianne’s creation. My version is adjusted for ingredients we had in our kitchen and I note a few spots below that you could also experiment and make these your own.
Onions / Filling (makes enough to stuff 15 or so meatballs, plus a bit extra):
- 1 Tablespoon garlic infused olive oil (adds a little extra flavor, but normal olive oil works too)
- 2 white onions, halved and sliced
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- ¼ cup beef stock or broth (whichever you have on hand)
- ¼ cup red wine (I used Shiraz as I’m obsessed and it’s always in our kitchen)
- 1 ½ lbs ground beef (you could use ground turkey if looking for a healthier option)
- ¼ cup oats
- 1 Tsp fresh parsley, roughly chopped plus extra to sprinkle on top, at the end
- 1 tsp pepper
- 1 tsp kosher salt
- 1 egg
- 8 oz fresh mozzarella (divide 3-4 oz into half-inch cubes for your meatballs – about 15 small mozz cubes – and slice up the remainder to place on top of the meatballs)
- ½ Tbsp garlic infused olive oil (again, to add some extra flavor but normal olive oil will work too)
- 1 ¾ cup beef stock or broth (again, whichever you have on hand)
- ¼ cup red wine (Shiraz for me again!)
- 2 Tbsp cornstarch
- S&P (to taste)
How to Make: