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Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles (Rachael Ray) Recipe

Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles (Rachael Ray) Recipe

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Veal and Pork Meatballs with Mushroom Gravy and Egg Noodles (Rachael Ray)

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Ingredients:

Serving

2 slices white bread, crusts trimmed
1 cup whole milk or half-and-half
1 1/4 lb ground pork
1 1/4 lb 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 tbsp butter
1 tbsp evoo
8 oz cremini mushrooms, thinly sliced
2 tbsp finely chopped fresh thyme
2 cloves garlic, finely chopped
1 shallot, finely chopped
kosher salt and freshly ground pepper
1 heaping tbsp all-purpose flour
1/2 cup marsala or dry white wine
1/2 cup heavy cream
1 lb extra-wide egg noodles
finely chopped fresh flat-leaf parsley, for garnish

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2402.89 Kcal (10060 kJ)
Calories from fat	1354.35 Kcal
		% Daily Value*
Total Fat	150.48g	232%
Cholesterol	496.83mg	166%
Sodium	1251.7mg	52%
Potassium	1848.56mg	39%
Total Carbs	147.81g	49%
Sugars	10.68g	43%
Dietary Fiber	9.97g	40%
Protein	103.54g	207%
Vitamin C	5.7mg	9%
Vitamin A	0.1mg	4%
Iron	88.7mg	493%
Calcium	342.9mg	34%

Amount Per 100 g
Calories	277.34 Kcal (1161 kJ)
Calories from fat	156.32 Kcal
		% Daily Value*
Total Fat	17.37g	232%
Cholesterol	57.34mg	166%
Sodium	144.47mg	52%
Potassium	213.36mg	39%
Total Carbs	17.06g	49%
Sugars	1.23g	43%
Dietary Fiber	1.15g	40%
Protein	11.95g	207%
Vitamin C	0.7mg	9%
Iron	10.2mg	493%
Calcium	39.6mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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