Peel potatoes and cut in quarters. Place into a pot of water and bring to a boil. Boil until tender to the fork (approx 10-15 minutes.)

Drain and place potatoes in a bowl with tbsp My Leaning Tower Italian Blend or substitute Italian spices, pinch Salt, 1/4 cup sour cream, 1 tbsp butter, and 1/2 tsp ground black pepper. Mash until smooth, then place in refrigerator, uncovered to cool for an hour. Can also make the day before.

Place ground meat, 1 tbsp My Leaning Tower Italian Blend, pinch of Salt, 2 tbsp flour and 2 tbsp of breadcrumbs and mix thoroughly until everything is incorporated. Cover and place in refrigerator.

Meanwhile, make the gravy: Place 1 tbsp butter and 1 tbsp of Olive Oil into a pot and melt butter on medium high heat.

Add 2 tbsp flour and mix to form a roux.

Add the chicken broth, white wine 1/2 tbsp My Leaning Tower Italian Blend or sub Italian spices, pinch of Salt and bring to a slow boil while stirring occasionally.

Lower heat, stir, and let simmer until thick- about 1 minute or so. Cover, and put on low heat to keep warm while you make meatballs.

On a small plate or in a small bowl, prepare a mixture of 1/2 cup bread crumbs, 2 tbsp flour, 1 tbsp My Leaning Tower Italian Blend and a pinch of Salt and mix thoroughly.

Beat eggs in a bowl.

Take a handful of the meat mixture and flatten into your palm. Grab about 2-3 tbsp of the cooled mashed potato and place in a ball on top of the meat. Grab another handful of the meat mixture and place on top of the mashed potato and form a ball around so the meat completely covers the potato and there are no "seams".

Roll balls in the flour mixture and set on a plate until all meatballs are formed. You can form any leftover mashed potatoes into small balls as well. It is ideal to cover and refrigerate for about 15 minutes.

Preheat oven to 325 degrees.

Heat 2 tbsp Olive Oil in a large pan big enough to hold meat balls.

Dredge the balls first into the egg, then back to the flour/breadcrumb mixture, then place directly into the pan. Do the same with any remaining mashed potato balls.

Brown the balls on every surface for about a minute per side.

Place the pan directly into the oven for 25-30 minutes until temp reaches 165 degrees.

Top with gravy and serve.