- 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)
Ideas come to me usually when I am going to bed. I will be honest, it is really very frustrating. I have been going non-stop all day and I am so ready to just past out, but then my brain flips a switch and stats going a mile a minute. It can be about anything but this particular night it started with brie. Here I am in bed ready to go to sleep after and exhausting day and I am thinking about brie. Am I the only one this happens too?
I have only had brie on a few occasion and it had always been in a pastry or with fruit. I knew I didn’t want to go that route again I wanted something different. I tried to force myself to put it aside and go to sleep. I tried counting but that didn’t help, soon I was thinking about burgers and that it would be nice to grill on the weekend. FOR HEAVEN SAKES WOMAN GO TO SLEEP!
Then I was back on the brie and how it was a French cheese and ya-da, ya-da, ya-da. Eventually I came up with the idea of stuffing a burger with brie, grilling it and topping it with red wine mushrooms. To get the voices in my head to stop I finally dug out a pen and paper and jotted the idea down. Finally I was off to sleep. That night I think I dreamed about dancing and doing acrobatics in a cage while it was raining, don’t ask, it was very Cirque du Soleil. I had some glittery leotard thing on that I have no right to wear. Remember people Lycra is a privilege not a right.
Later in the week I was doing my groceries and picked up some brie and mushrooms. However the opportunity to grill did not make itself available that weekend. The brie and the mushrooms hung out in the fridge for a few days and I think a big mouse by the name of Obed got into the cheese. I decided that I had to do something with the mushrooms soon and before the cheese disappeared completely.
It was a weekday and I needed a relatively easy dinner. Yeah I could have made some burgers and grilled them, but I wanted them on the charcoal grill and for some reason the charcoal has some personal vendetta against me and refuses to light. That is when I decided that I was going to make some meatball hoggies….”French” meatball hoggies. Well as “French” as french fries.
These meatballs were so freaking tasty! They were tender and gooey from the cheese. The sauce has just a big of tang from the wine and melded wonderfully with the herbs and seasoning. I will make these meatballs again and I may still do that burger. Otherwise who know what I end up dreaming about.
Brie Stuffed Meatballs & Red Wine Mushroom Sauce Hoagie
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.