Rosemary Merlot Meatballs & Mushrooms

Rosemary Merlot Meatballs & Mushrooms

1 lb. 85% lean grass-fed or organic ground beef
1 Tbs. fresh rosemary, minced and divided
1 Tbs. butter
1/2 yellow onion, diced
1 cup white mushrooms, sliced
1/2 cup heavy cream
1/2 cup merlot (any red wine will do)
sea salt and pepper
blue cheese (optional)

 

Preheat the oven to 425 degrees.

Liberally season the ground beef with salt and pepper and 1 Tbs. fresh rosemary. 

 

Form into golf-ball-sized meatballs. 

 

Bake, covered, for about 40 minutes.

Meanwhile, melt the butter in a medium-sized saucepan over low heat.

 

Add the onions and mushrooms, as well as more salt and pepper. 
Sauté until the onions are golden brown and the mushrooms have released their juices.

Add the cream and wine. Lower heat to a simmer. Stir and cook until reduced by at least half, if not 2/3 (depending on how thick you like your sauce). 

 

Observe and stir often to prevent burning.

Sprinkle in the remaining 1 Tbs. of fresh rosemary and cook an additional 2-3 minutes.

Serve the sauce drizzled over the meatballs and topped with some delicious blue cheese.