Meatballs in Sherry Mushroom Sauce

 INGREDIENTS
Meatballs
1   pound 7% fat ground beef
½  cup finely chopped shallots, onion, or leeks  
2   cloves garlic, minced
2   tablespoons dry bread crumbs
1   egg, slightly beaten
½  tablespoon dried sage
 
Sauce
2   tablespoons olive oil
½   cup chopped shallots or leeks
4   cloves garlic, minced
½  cup low sodium beef or chicken broth
½  cup finely chopped mushrooms
1   cup dry Sherry wine, divided
1   teaspoon dried thyme
3   tablespoons butter
3   cups sliced brown or white mushrooms
1   tablespoon all-purpose flour

METHOD

In a large bowl, add all the meatball ingredients and, with your hands, mix them together very gently. Form them into 18 – 20 meatballs about 1 inch in size. In a large skillet over medium heat, add 2 tablespoons of olive oil and brown the meatballs on all sides. Remove and set aside.

In the same skillet, add the shallots. Cook the shallots until they become tender, about 3 to 4 minutes and add the garlic. Cook this for 1 minute and add the chopped mushrooms. Cook the mushrooms, stirring, until they just begin to give off juices, about 3 to 4 minutes. Add the broth and ½ cup Sherry, add the thyme and meatballs. Cover and cook for 8 to 10 minutes over low heat, just simmering, stirring once or twice.

In another skillet over medium heat, melt the butter and add the mushroom slices Cook the mushrooms, stirring constantly, until they begin to give off juices, about 3 to 4 minutes. Remove from the heat and set aside. When the meatballs are done, add the mushroom slices to that skillet and combine.

In a small bowl, whisk the flour into ½ cup of sherry wine and pour this into the skillet. Continue to cook the meatballs until the sauce has thickened, 3 to 4 minutes. Serve over wide noodle pasta.