Ingredients:

1 lb. Italian ground sausage

1 lrg. egg

2 tbl whole milk

¼ cup + 1 tbl Italian bread crumbs

1 tsp smoked paprika

several sprigs of fresh oregano, chopped fine

¼ med onion, diced small

3 garlic cloves, minced

4 med/large portobello mushrooms, sliced or porcini mushrooms (sauce)

¼ cup diced onion (sauce)

2-3 garlic cloves, diced (sauce)

½ - 2.25 oz. can sliced black olives, drained (sauce)

½ cup porcini truffle sauce, by private selection (kroger/dillons carries this brand) (sauce)

1 cup half & half milk (sauce)

2+ tbl sour cream (sauce)

½ tbl smoked paprika (sauce)

salt/pepper to taste (sauce)

Directions:

1. Blend everything together in bowl and form twelve - fifteen meatballs about the size of small golf balls.

2. Lightly brown meatballs in skillet with some olive oil then add diced onion and fresh garlic cloves, cover and lower heat and cook about five minutes.

3. Sauce. Several sprigs of fresh Thyme, stems removed. Pasta of choice prepared per instruction. Fresh grated Parmesan at serving.

4. When meatballs are ¾ cooked, add Porcini Sauce, sour cream, milk, olives and seasonings.

5. Stir to blend well.

6. Cover and simmer on low about thirty minutes. Serve over pasta, rice or mashed potatoes

Bon Appetit!