Baked Italian Meatballs with Butterkase Toasts

Instructions

1. Heat oven to 450°F.
2. Melt 2 tablespoons butter. Brush bread with butter on each side; place on an ungreased baking sheet. Bake for 7-9 minutes or until toasted, turning once. Set aside.
3. Reduce oven temperature to 375°F. Place a greased wire rack on an aluminum foil-lined rimmed baking sheet.
4. Combine the egg, bread crumbs, 1 tablespoon thyme, 1 garlic clove, salt and pepper in a large bowl. Crumble beef over bread crumbs mixture; mix just until combined. Shape beef mixture into 1-inch balls. Place on prepared pan.
5. Bake for 18-25 minutes or until a thermometer inserted into meatballs reads 160°F.
6. Meanwhile, melt remaining butter in a 12-inch ovenproof skillet over medium heat. Add onions; cook for 10 minutes, stirring frequently. Reduce heat to medium-low. Add wine; cook for 15-25 minutes longer or until onions are golden brown, stirring occasionally.
7. Stir in the rosemary, remaining thyme and garlic. Cook and stir for 2 minutes. Gradually add beef broth. Bring to a boil, stirring frequently. Reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally. Gradually stir in 1/2 cup butterkase until melted. Add meatballs; heat through.
8. Remove from the heat. Season with salt and pepper. Top with reserved toasts. Sprinkle with remaining butterkase. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Garnish with thyme.