Cocktail Mushroom Meatballs

• 1 large egg
• 1 envelope onion soup mix
• 1/4 cup dry bread crumbs
• 1-1/2 teaspoons Worcestershire sauce
• 1-1/2 pounds ground beef
• 1/2 pound bulk pork sausage
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 pound sliced baby portobello mushrooms
• 1/2 pound sliced fresh mushrooms
• 1 small onion, halved and sliced
• 1 garlic clove, minced
• 1 envelope brown gravy mix
• 1 teaspoon minced fresh thyme
• 1 cup water
• 1/4 cup white wine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 teaspoon coarsely ground pepper

1. Preheat oven to 400u0b0. 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.
2. 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.
3. Stir in condensed soup, pepper and meatballs; return to a boil. Reduce heat; simmer, covered, 15-20 minutes or until meatballs are cooked through.

egg, onion soup, bread crumbs, worcestershire sauce, ground beef, pork sausage, olive oil, butter, baby portobello mushrooms, mushrooms, onion, garlic, brown gravy mix, thyme, water, white wine, condensed cream, ground pepper

Taken from www.tasteofhome.com/recipes/cocktail-mushroom-meatballs/ (may not work)