Brie Stuffed Meatballs & Red Wine Mushroom Sauce Hoagie

• 1 pound Ground Beef
• 1 whole Onion, Diced (1/4 Cup Reserved)
• 1 whole Egg
• 1/4 cups Red Wine, And 3 Tbs Red Wine
• 1/2 teaspoons Thyme (dry)
• 1- 1/2 teaspoon Rosemary, Dry
• Salt And Pepper, to taste
• 12 cubes Brie, 1 Inch
• 1/2 sticks Butter
• 3 cloves Garlic, Minced
• 1 cup Mushrooms, Sliced
• 2 sprigs Fresh Rosemary, Minced
• 1/2 cups Beef Broth
• 2 Tablespoons Wondra Flour
• 1 loaf French Bread, Toasted
• Garlic Butter Spread (optional)

1. Combine beef, 1/4 cup onion, egg, 3 tablespoons of red wine, thyme, rosemary, salt and pepper.
2. 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.
3. Arrange meatballs on a baking sheet, drizzle with olive oil.
4. Bake in the oven at 400 degrees for 10 to 15 minutes, until brown.
5. While meatballs are in the oven, melt butter; saute remaining onions, garlic, add mushrooms and fresh rosemary, cook for 3 minutes.
6. Add beef broth and wine, bring to a boil, then turn down and simmer for 10 minutes.
7. Stir in 1 to 2 tablespoons of Wondra Flour, depending on desired thickness.
8. Transfer meatballs to sauce, toss to coat.
9. Slice meatballs and serve on toasted french bread with garlic butter spread, topped with more brie.
10. Makes 3 hoagies or 9 meatballs.

ground beef, onion, egg, red wine, thyme, rosemary, salt, cubes, butter, garlic, mushrooms, rosemary, beef broth, wondra flour, bread, garlic

Taken from tastykitchen.com/recipes/main-courses/brie-stuffed-meatballs-red-wine-mushroom-sauce-hoagie/ (may not work)