Instructions

1. Combine bread, milk, onion, and garlic in a large bowl; let stand 30 minutes.
2. Preheat oven to 400°F. Stir mixture untll all bread is saturated with milk. Stir in egg and parsley until blended.
3. Add beef, stirring until blended; form into 32 (1-inch) balls. Place on a lightly greased wire rack set on a large rimmed baking sheet and bake 15 minutes.
4. Meanwhile, unfold puff pastry sheets on a lightly floured surface; roll each into a 10-inch square.
5. Cut each pastry sheet into 16 (2½-inch) squares. Press pastry squares into 32 miniature muffin cups. Prick bottoms of pastry all over with a fork. Bake 7 minutes.
6. Spoon about 1 tsp cheese in partially-baked cups. Place meatballs over cheese. Bake 10 minutes or until pastry is golden brown.
7. Meanwhile, melt butter in a large nonstick skillet over medium-high heat. Add mushrooms and shallot; cook 10 minutes or until mushrooms are browned and tender, stirring often.
8. Add wine, and cook until liquid is evaporated. Add flour; cook, stirring constantly, 2 minutes. Stir in broth, cream, thyme, and pepper; bring to a boil, reduce heat, and simmer until mixture is very thick.
9. Spoon mushroom mixture over meatballs. Serve immediately.