Ingredients
1 large egg1 envelope onion soup mix1/4 cup dry bread crumbs1-1/2 teaspoons Worcestershire sauce1-1/2 pounds ground beef1/2 pound bulk pork sausageSAUCE:1 tablespoon olive oil1 tablespoon butter1/2 pound sliced baby portobello mushrooms1/2 pound sliced fresh mushrooms1 small onion, halved and sliced1 garlic clove, minced1 envelope brown gravy mix1 teaspoon minced fresh thyme1 cup water1/4 cup white wine1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 teaspoon coarsely ground pepper
Preparation
Preheat oven to 400°. In a large bowl, whisk egg, soup mix, bread crumbs and Worcestershire sauce. Add beef and sausage; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 12-15 minutes or until browned.
Meanwhile, in a 6-qt. stockpot, heat oil and butter over medium-high heat. Add mushrooms and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Stir in brown gravy mix and thyme. Add water and wine; bring to a boil, stirring constantly. Cook and stir 1-2 minutes or until thickened.
Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.
