Ingredients:
3 slices firm white bread
1 cup light cream
1 medium onion
5 tablespoons butter
3/4 pound lean boneless beef — cubed
1/2 pound lean boneless pork — cubed
1/4 pound lean boneless veal — cubed
1 pound mushroom
1 egg
6 sprigs parsley — chopped
1 teaspoon salt
1/8 teaspoon pepper
2 cans beef stock
1 cup red wine
1 tablespoon Kitchen Bouquet
2 tablespoons Worcestershire sauce
Directions:
1. Process bread into breadcrumbs and turn into bowl. Add cream to breadcrumbs and let stand.
2. Chop onion and cook in 1 Tbsp. butter about 5 minutes or until tender, not browned.
3. Chop or grind all meat until fine. (You can you the packaged “meatloaf” mixture found in most stores.)
4. Clean mushrooms, and remove stems. Set caps aside, and chop stems until fine.
5. Combine breadcrumbs and cream, meat mixture, onion, mushroom stems, egg, parsley, salt and pepper. Mix thoroughly in food processor or heavy duty mixer.
6. Shape into small meatballs (moistening hands often), brown in remaining butter and remove from pan.
7. Deglaze pan with wine, add beef stock, Worcestershire, Kitchen Bouquet. Return meatballs to pan along with mushroom caps. Add water or more beef stock if necessary to cover. Simmer at least 30 minutes (I usually let it simmer longer). Adjust seasoning to taste. Thicken sauce with cornstarch and water.