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1
MAKE MEATBALLS
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2
In a small bowl mix fresh bread crumbs and heavy cream to a soft paste, set aside
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3
Combine remaining meatball ingredients add soaked bread and any liquid if remaining.
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4
mix well, mixture will be quite soft.
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5
Cover and refrigerate at least 2 hours or up to a day in advance.
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6
This makes for easier meatball forming.
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7
Spray a baking sheet with non stick cooking spray.
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8
Preheat oven to 375
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9
Form meat mixture into 11/2 inche balls, place on baking sheet, without touching each other.
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10
Bake for 30 minutes
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11
MAKE SAUCE
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12
In very large skillet or dutch oven film bottom with olive oil, add mushrooms, shallots and garlic, cover and cook on medium until, ushrooms give off their liquid, uncover and cook a few minutes until light golden.
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13
Add brandy off heat, return to heat and carefully reduce until almost all gone.
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14
Add beef broth, Worcestershire sauce, pepper and hot sauce, bring to a boil, add cooked meatballs, cover lower heat to low and simmer 10 minutes, add sour cream, mix well, add parsley, simmer on low 5 minutes.
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15
At this point if you want the sauce thicker add pea size bits of butter/flour mixture adding only enough to get to desired thickness.
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16
Serve over bow tie pasta.
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17
Great with a green salad.
