• >
  • Recipes
  • >
  • Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles

Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles

Photo: Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 40 min
 
YIELD: s: 4 servings
LEVEL: Easy

ingredients

MEATBALLS:
  • 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
    MUSHROOM GRAVY:
    • Finely chopped fresh flat-leaf parsley, for garnish
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Preheat the oven to 400 degrees F.

    For the meatballs: Soak the bread in the milk in a small bowl.

    Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.

    Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.

    For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.

    Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)

    Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.

    Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on July 11, 2012

      Flag

      This was really easy to prepare and my family loved it. It will be a recipe that I will continue to make.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on May 21, 2012

      Flag

      I made this last night and it was so easy and delicious! Seriously and I made it exactly as written -- I now have enough meat balls to make the next receipe on this episode too, Stuffed Peppers with Broken Meat Balls. Can't wait. Love this show because I've always loved cooking as much as possible on Sunday to enjoy all week. Thanks Rachel!

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How