Instructions
In a large skillet, melt butter and oil over medium heat.
Add onions; cook, stirring occasionally, until they start to caramelize, about 8 to 10 minutes.
Remove onions to a large mixing bowl and add beef, egg, parsley (or Italian seasoning), salt and red pepper flakes; mix well to combine. With damp hands, roll forty-eight 1/2-inch meatballs.
Place same skillet over medium-low heat. Add meatballs, broth and wine; simmer until cooked through, gently turning meatballs once during cooking, about 20 minutes. Yields 4 meatballs per serving.
Serves: 12
WW Points: 2
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