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1
Preheat the oven to 400 degrees F.
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2
For the meatballs: Soak the bread in the milk in a small bowl.
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3
Put the pork and veal in a large bowl.
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4
Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl.
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5
Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
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6
Keep a bowl of warm water on hand for rolling the meatballs.
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7
Place wire racks over 2 rimmed baking sheets.
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8
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).
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9
Bake until cooked through, 18 to 20 minutes.
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10
For the mushroom gravy: Bring the stock to a simmer in a small saucepan.
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11
Add the dried mushrooms and simmer until soft.
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12
Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat.
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13
Add the fresh mushrooms and cook until browned, 12 to 15 minutes.
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14
Add the thyme, garlic and shallots.
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15
Season with salt and pepper and cook, stirring, 2 to 3 minutes more.
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16
Add the flour and cook, stirring, for 1 minute.
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17
Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon.
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18
Chop the reconstituted mushrooms and add to the gravy.
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19
Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here.
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20
Stir in the cream and cook until the gravy thickens a bit.
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21
Add half the meatballs to the gravy.
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22
(Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
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23
Cook the noodles in salted boiling water until al dente.
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24
Drain the noodles and divide among plates.
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25
Top with the gravy and meatballs, and garnish with parsley.
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26
Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal.
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27
Reheat, covered, over medium heat while you cook the pasta.
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28
Add a ladle of the starchy cooking water to the gravy if needed to thin.
