Shelly's Recipe

MEATBALLS WITH HERBES DE PROVENCE IN A MUSHROOM CREAM SAUCE

Category: Meatballs

1 lb. lean ground beef
1/4 c. minced chopped onions
1 garlic clove, minced
1/3 c. plain dry breadcrumbs
1 large egg, beaten
1 tsp. herbes de Provence or Provençal herbs
1 Tbsp. Worcestershire sauce
3/4 tsp. salt
Freshly ground black pepper
2 Tbsp. olive oil
8 oz. pkg. (2 c.) fresh sliced mushrooms
1/2 of a medium yellow onion, sliced thin
2 Tbsp. flour
1 c. beef broth
1 c. milk
1/2 c. sour cream

Make the meatballs. In a mixing bowl, combine items 1-9 and roll into 1-inch balls.

In a large frying pan, heat the olive oil over medium heat. In it, brown the meatballs on all sides until they are almost cooked through. Meatballs will finish cooking in the sauce. Remove from pan to a large dish and cover loosely with foil. In the drippings, saute the mushrooms & sliced onions for 5 minutes or until browned. Sprinkle in the flour and continue to saute for 1 minute more. Slowly stir in the beef broth scraping up brown bits from the bottom of the pan. Slowly stir in the milk followed by the sour cream.

Return meatballs to pan and bring to a simmer. Cover and cook on low for 20 minutes or until they are cooked through. Season to taste with additional salt & freshly ground black pepper to taste. Serve over mashed potatoes, cooked noodles or rice. Serves 4