INGREDIENTS
* 3 pounds ground beef
* 2 egg
* 1 cup Panko bread crumbs
* 1 cup grated parmesan cheese
* kosher salt and black pepper to taste
* 1 yellow onion, chopped
* 4 cloves garlic, minced or grated
* 4 carrots, chopped
* 2 cups cremini mushrooms, sliced
* 3 tablespoons tomato paste
* 1 1/2 cups dry red wine, such as Cabernet Sauvignon
* 1 cup low sodium chicken broth
* 2 bay leaves
* 4 thyme sprigs
* 1/2 cup fresh parsley, chopped
* Garlic Butter mashed potatoes (7 potatoes, 1/2 sour cream, 1/2 butter, 1/2 milk and garlic salt to taste)
INSTRUCTIONS
1. Preheat the oven to 450 degrees F. 2. Add the ground beef, egg, Panko, parmesan, and a pinch each of salt and pepper to a bowl. Coat your hands with a bit of olive oil and roll the meat into tablespoon-size balls (will make 15-20 meatballs), placing them on the prepared baking sheet. Transfer to the oven bake for 15 minutes or until the meatballs are crisp and cooked through.3. Meanwhile, cook the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.4. Add in the red wine, chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.4. Serve the meatball and garlic mashed potatoes