In large nonstick skillet, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until tender. Combine broth and cornstarch; add to skillet with red peppers, wine, tomato paste and thyme. Bring to a boil; reduce heat to medium-low. Simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Add meatballs to skillet; continue to cook until meatballs are heated through, stirring occasionally. Savory meatballs: Heat oven to 350 degrees F. In large bowl, combine all ingredients, mixing lightly but thoroughly. For 64 appetizer size meatballs: Shape beef mixture into 64 1" meatballs; place on rack in broiler pan. Bake in 350 F oven 18 to 20 minutes or until no longer pined and juices run clear Yields: 64 appetizers.