Put the potatoes in a saucepan and cover with water by 1 inch
Season with salt
Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes
Drain and return to the saucepan
Meanwhile, preheat the broiler
Combine the beef, sausage, breadcrumbs, egg, 1/2 cup chicken broth, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl
Mix with your hands until combined
Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet
Broil until browned, about 7 minutes
Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat
Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper
Cook, stirring, until the mushrooms are softened, about 8 minutes
Sprinkle in the flour and stir to coat
Stir in the Somerset Ridge Tawny Port and bring to a boil
Add 1 cup chicken broth and return to a boil
Reduce the heat to medium high and add the meatballs
Simmer, stirring occasionally, while you mash the potatoes
Add the remaining 5 tablespoons butter and 1/2 cup chicken broth to the potatoes and mash
Season with salt and pepper
Stir the parsley into the meatball mixture
Serve with the potatoes or polenta
