Pork and veal meatballs with noodles in mushroom sauce

Ingredients:

Meatballs

• 2 slices of white bread (cut off the crusts)
• 1 cup whole milk or 10% cream
• 600 g of minced pork
• 600 g of minced veal
• 1 tbsp. grated parmesan
• 4 cloves of garlic, grated
• 2 eggs, lightly beaten
• A handful of fresh parsley leaves, finely chopped
• Extra virgin olive oil, to drizzle
• Freshly grated nutmeg

Mushroom sauce

• 2 cups chicken broth
• 1/4 cup dried porcini mushrooms
• 3 tablespoons of butter
• 1 tbsp extra virgin olive oil
• 220 g brown mushrooms, thinly sliced
• 2 tablespoons finely chopped fresh thyme
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 heaping tablespoon of flour
• 0.5 cups Marsala or dry white wine
• 0.5 cups heavy cream
• 450 g wide egg noodles or tagliatelle
• Finely chopped fresh parsley for garnish

Preparation:

1. Preheat oven to 200°C.
2. Meatballs:
   
   Soak the bread in milk in a small bowl. Place the pork and veal in a larger bowl. Crumble the bread into the bowl. Add the Parmesan, garlic, eggs, parsley, a little salt, black pepper, and nutmeg and mix gently.
3. Place a bowl of warm water nearby for working with the meatballs. Place wire racks on two rimmed baking sheets. Form the meat mixture into 4-cm (1.5-inch) balls, wetting your hands with water as needed, and place them on the racks (24 meatballs per baking sheet). Bake until tender, 18–20 minutes.
4. Mushroom sauce:
   
   Bring the broth to a boil in a small saucepan. Add the dried mushrooms and cook until soft.
5. Meanwhile, combine the butter and olive oil in a saucepan and heat over medium heat. Add the fresh mushrooms and cook until golden brown, 12–15 minutes. Add the thyme, garlic, and shallots. Season with salt and pepper and cook, stirring, for another 2–3 minutes. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring with a wooden spoon and scraping up any browned bits from the bottom of the pan.
6. Chop the plump mushrooms and add them to the sauce. Pour in most of the broth, reserving the sediment in the pan. Add the cream and cook until the sauce thickens slightly. Add half of the meatballs to the sauce. Set the remaining meatballs aside for another dish, such as stuffed peppers with meatballs and rice.
7. Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among bowls. Pour the meatball sauce over them and sprinkle with parsley.