1/2 tsp butter
1 1/2 tsp olive oil
1 large uncooked onion(s), minced
1 pound(s) uncooked lean ground beef
1 large egg(s), beaten
1 Tbsp. fresh parsley, finely minced (or 1/2 tsp Italian seasoning)
3/4 tsp table salt
1/4 tsp red pepper flakes
1/4 cup(s) canned beef broth, or chicken broth
1/4 cup(s) white wine
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.