Place the bread, eggs, Parmigiano, and beef in a bowl and mix well.
Using your hands, shape into meatballs, about 2-1/2″ in diameter. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you make the sauce.
Add the oil to a saucepan and warm over medium heat.
Add the onions, thyme, brown sugar, salt, and pepper. Stir well and cook for 3 minutes.
Increase heat to medium-high, add the Marsala wine, and stir until reaching a boil. Reduce heat to medium-low and cook until all the wine has evaporated and sauce is creamy.
Stir in the beef stock and bring to a boil over medium-high heat.
Add the meatballs and reduce heat to medium-low. Cook for 35-40 minutes. At this point the sauce should be reduced by 1/2 and intensely flavored.
Serve family style in a large bowl or on a tray topped with the Agglasatu sauce and, optionally, topped with chopped chives.
2 cups shredded, day-old Italian bread
2 cups grated Parmigiano
3 pounds ground beef
3 tablespoons extra light olive oil
2 cups chopped onions
2 tablespoons chopped fresh thyme
1 teaspoon C&H Golden Brown Sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup marsala wine
2 cups beef stock
1 tablespoon chopped chives (optional)