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Meatballs:
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1. Preheat oven to 400 deg F. Spray a cookie sheet with Pam.
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2. In a food processor, grind up the bread to make fine crumbs.
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3. Chop 3/4 of an onion finely and chop the parlsey, by hand or in the food processor.
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4. Combine all the meatball ingredients in a large bowl and mix well.
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5. Form balls about 1 1/2 in diameter (about 30) and place on the cookie sheet.
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6. Bake for 30 min, turning them over after 20 min.
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Sauce:
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1. In a small bowl, whisk together 1/2 cup cold broth and the corn starch. Set aside.
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2. In a pan, heat the olive oil at medium-high heat. Fry the chopped 1/4 onion and the garlic until starting to brown.
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3. Add the sliced mushrooms and fry for a couple minutes until starting to brown on edges.
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4. Add the sherry. Cook for a couple minutes until most of it has evaporated.
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5. Add the rest of the broth, Worcestershire sauce, salt, and pepper.
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6. Whisk the corn starch mixture again and slowly stir it into the pan.
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7. Stir in 1 cup of milk. If the sauce is still too thick, stir in more milk, up to 1/2 cup or so, until it is at the desired consistency.
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8. Add the cooked meatballs to the sauce. Simmer for 10 minutes or so to allow the sauce to soak in a little.
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Serve with noodles tossed with butter, chopped parsley, and black pepper. Crusty bread is absolutely needed for sopping up the yummy yummy sauce.
