Ingredients

Scale

For the meatballs:
1lb 80/20 ground beef
1 egg
About 2/3 cup gluten free breadcrumbs
About 1/2 cup grated parmesan
About 1/2 Pinehurst Olive Oil Wild Mushroom & Sage Olive Oil
About 1/4 cup Salt Sister Garlicky Wild Mushroom Rub & Seasoning (sold in store)

Tortellini

For the mushroom sauce:

2 tbsp unsalted butter

1 tbsp Pinehurst Olive Oil Wild Mushroom & Sage Olive Oil

1 package mushrooms , sliced

Pinch of salt and pepper

2 garlic cloves , minced

1/4 cup white wine or rose

1/2 cup vegetable broth
1 cup heavy / thickened cream

1/2 cup grated parmesan l

2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)

Cook Mode Prevent your screen from going dark

Instructions

For the meatballs:

(Eyeball everything for moistness & consistency, you want juicy meatballs!)

Preheat oven to 350 degrees.
Mix all ingredients in a large mixing bowl until combined.
Roll into desired meatball size.
Bake for 15-20 minutes.

For the tortellini:
Prepare per package instructions

For the mushroom sauce:

1. Heat oil & melt butter in a skillet over medium high heat. Add mushrooms & cook until golden brown

2. Just before they’re done, add the garlic & a pinch of salt and pepper. Cook until garlic is golden

3. Add white wine. Stir, scraping the bottom of the skillet.

4. Add broth, cream & parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly

5. Stir occasionally & simmer for 2 – 3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce

6. Stir through thyme, adjust salt and pepper to taste

7. Add cooked meatballs & tortellini, carefully spoon sauce over everything (try not to break apart meatballs & tortellini.)

**This sauce would also be great served over steak, other pastas, as a soup base, you name it & enjoy!