1/2 pound ground beef
1 medium onion (1/2 minced and 1/2 sliced)
1 clove garlic, minced
1/3 cup plain dry bread crumbs
1 egg, beaten
1 teaspoon Herbs de Provence
1 tablespoon Worcestershire
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon fresh cracked black pepper, plus more to taste
2 tablespoons olive oil
2 cups sliced mushrooms
2 tablespoons flour
1 cup beef broth
1 cup fat free milk
1/4 cup sour cream
1 batch Creamy Mashed Potatoes
In a bowl combine sausage, ground beef, minced onion, garlic, bread crumbs, egg, Herbs de Provence, Worcestershire, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix with hands until well combined. Roll into approximately 15 meatballs. Heat olive oil in large pan over medium heat. Fry meatballs in batches until all are browned, but not cooked through. Set aside. The meatballs will finish cooking in the sauce. Reserve pan drippings. Add sliced onion and mushrooms to the pan. Cook 5-7 minutes or until browned. Sprinkle flour over the top and cook 1 minute. Pour beef broth into the pan. Be sure to scrape up flavor bits from the bottom. Whisk in the milk and sour cream. Bring to a boil. Reduce heat to low. Return meatballs to the pan. Spoon sauce over the meatballs and cook 25-30 minutes or until meatballs are cooked through. Season to taste with salt and pepper. Serve over Creamy Mashed Potatoes.