Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles
Foodnetwork.com
Foodnetwork.com
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Ingredients

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

Instructions

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