Ingredients
For the onions
1 tablespoon olive oil
2 onions halved and thinly sliced
1/2 tablespoon fresh thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup of meat broth
1/4 cup of red wine
For the meatballs
700 grams of ground beef
1/4 cup breadcrumbs or ground oats
1 tablespoon chopped fresh parsley
3/4 teaspoon pepper
1 teaspoon salt
1 egg
230 grams of mozzarella cheese
1/2 tablespoon olive oil
Fresh chopped parsley for garnish, optional
for the sauce
1 3/4 cups of meat broth
1/4 cup of red wine
2 tablespoons cornstarch
Salt and pepper to taste
Preparation
To cook the onions, heat the oil in a skillet over medium heat. Next, add the onions, salt, pepper and cook for 15-20 minutes. Add the thyme and sauté for 1-2 minutes, then add the wine along with the beef broth. Reduce a little and reserve.
To cook the meatballs, combine all the ingredients except the cheese in a large bowl and mix with your hands. Then divide the preparation into 16 equal pieces.
Next, take a piece of the meat mixture and flatten it slightly. Then, place a half tablespoon of the onions and a cube of cheese in the center and make a ball, sealing as best as possible. Repeat outgoing farce with the leftover meat.
Preheat the oven to 200°C and heat the oil in a skillet over medium high heat. add the meatballs and brown on all facets.
Then, whisk together the sauce ingredients and pour over the meatballs. place among the chicharrero and simmer for 15-20 minutes.
Sprinkle the grated 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 golden and bubbly.
Garnish with fresh parsley, if desired, and you're done.
