Real Recipes From Real Home Cooks ®
Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles
INGREDIENTS
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2 slices white bread, crusts trimmed
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1 cup whole milk or half-and-half
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1 1/4 pounds ground pork
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1 1/4 pounds ground veal
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1 cup grated Parmigiano-Reggiano
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4 cloves garlic, grated or made into a paste
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2 eggs, lightly beaten
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A handful of fresh flat-leaf parsley leaves, finely chopped
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EVOO, for drizzling
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Kosher salt and freshly ground pepper
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Freshly grated nutmeg
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2 cups chicken stock
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1/4 cup dried porcini mushrooms
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3 tablespoons butter
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1 tablespoon EVOO
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8 ounces cremini mushrooms, thinly sliced
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2 tablespoons finely chopped fresh thyme
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2 cloves garlic, finely chopped
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1 shallot, finely chopped
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Kosher salt and freshly ground pepper
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1 heaping tablespoon all-purpose flour
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1/2 cup Marsala or dry white wine
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1/2 cup heavy cream
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1 pound extra-wide egg noodles or egg tagliatelle
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Finely chopped fresh flat-leaf parsley, for garnish
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