Meatballs Sauvignon Blanc Gravy and Spaetzle

21 Do not forsake me, O LORD! O my God, be not far from me! 

22 Make haste to help me, O Lord, my salvation!  - Psalm 38:21-22

8 oz uncooked Spaetzle, it's an egg pasta, make and set aside, cook using directions. I used Black Forest style found at World Market

6-8 Meatballs, I make them and keep in freezer

5 button Mushrooms, sliced 

1 T roasted Garlic

1 T clarified butter

1/4 c Sauvignon Blanc

1/4 c Water

1/8 c heavy Cream 

Salt and pepper to taste

2 T Fresh cilantro 

1/2 t Rosemary 

1/2 t Thyme

1/4 c sour cream

Pour butter into skillet, add mushrooms, seasonings and garlic. 

Sauté until mushrooms get slightly soft, remove to a plate.

Add meatballs to drippings and sauté until done, about 10 minutes. 

I cut mine in half.

Add wine, sauté 5 minutes then add water and cream.

Sauté until sauce resembles gravy, then add sour cream. 

Sauté until the sour cream dissipates, remove from heat, then add Spaetzle.