- beef - 500 Grams
- bulb - 1 piece
- egg - 1 piece
- beef broth - 1/2 cup
- red wine - 1/4 cup
- dry rosemary - 1 1/2 teaspoons
- Thyme - 1/2 Teaspoon
- salt and pepper - - To taste
- cheese brie - 12 pieces (cubes)
- butter - 1/4 Glass
- garlic - 3 teeth
- mushrooms - 1 cup
- sprigs of fresh rosemary - 2 pieces
- flour - 1-2 teaspoons
- French bread - 1 piece
1. Cut the onion into cubes, put aside 1/4 cup. Cut the mushrooms. Fresh chopped rosemary. Mix beef, 1/4 cup onion, egg, 3 teaspoons of red wine, thyme, rosemary, salt and pepper in a bowl. Form a thin flat cake about the size of a palm, place a piece of brie cheese in the center and roll into a bowl. Thus, form 12 meatballs. 2. Put the meatballs on a baking sheet, pour with olive oil. Bake in the oven at 200 degrees for 10 to 15 minutes, until brown. 3. Melt the butter in a large frying pan over medium heat, fry the remaining onions and garlic in it to a golden color. Add mushrooms and fresh rosemary, cook for 3 minutes. Add the beef broth and 1/4 cup of red wine, bring to a boil, reduce and simmer 10 minutes. 4. Stir with 1-2 teaspoons of flour, depending on the desired consistency. Mix the ready-made meatballs with the sauce. 5. Cut meatballs, put on slices of French bread, grease garlic oil if desired, decorate with pieces of brie cheese and serve.
Servings: 4