Meatballs:

3 lbs lean ground beef

2 1/4 c Bread crumbs (Panko)

3 tb STM minced Garlic

2 tb STM rubbed Sage

1 tb STM Rosemary

1 1/2 tsp STM Cumin seeds

3 Eggs

Mix until well combined.  Form into meatballs of desired size.  Bake in a preheated Oven at 350 for about 15-20 minutes.  

Lapsang Souchong Cream Sauce:

3 c Chicken stock

1 oz STM Lapsang Souchong tea leaves

1 tb minced Garlic

3 tb STM Rosemary EVOO

1 tb STM Herbes de Province

1/2 tsp Worstershire sauce

1/2 c Cream

3 tb Flour

1/2 c Yogurt or Sour Cream *optional

 Heat the chicken stock to a gentle boil.  Add the tea and herbs, steep for 5 minutes.  Meanwhile saute the garlic in the evoo.  Whisk in the flour and cook until it turns brown.  Strain the stock (if not using a tea ball) and whisk into the roux.  Simmer until it reaches the desired thickness, add the cream  and yogurt if using.  Add the meatballs and toss to coat.  Heat through and serve.