Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons butter
  • 1 small onion
  • finely chopped
  • 2 cloves garlic
  • grated or finely chopped
  • 1 pound ground veal
  • 1 pound ground chicken (½ pound each dark and white or store-bought blend)
  • ¾ cup breadcrumbs
  • ⅓ cup half-and-half or cream
  • ⅛ teaspoon freshly grated nutmeg
  • Salt and white pepper
  • 1 egg
  • 3-4 ounce mousse pate (duck and pork or chicken)
  • optional
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound cremini mushrooms
  • wiped clean and thinly sliced
  • 2 large shallot
  • or 1 onion
  • finely chopped
  • Salt and pepper
  • 1 round tablespoon flour
  • 1 ½ teaspoons paprika or smoked sweet paprika
  • ½ cup sherry or white wine
  • 1 cup beef bone stock or chicken stock
  • 2 teaspoons Worcestershire sauce
  • ½ cup cream
  • 1 cup sour cream or crème fraiche
  • 12-16 ounces extra-wide egg noodles
  • 2 tablespoons butter
  • ½ cup dill
  • parsley and chives
  • combined

Instruction

  • Heat oven to 375˚F
  • Heat a small skillet over medium to medium-high heat
  • Melt butter, add onions and garlic and saute a couple of minutes, then add ¾ cup water and let it cook out to soften the onions completely
  • Cool the onions
  • Place the meats in a bowl and combine, make a well, add breadcrumbs and moisten with half-n-half or cream
  • Season with nutmeg, salt and white pepper, add egg, pate and cooled onions, combine the mixture and drizzle with oil
  • Shape into 2-inch meatballs
  • Line a baking sheet with parchment paper and bake meatballs about 18 minutes to light golden and cooked through
  • Heat a large pot of water to boil for egg noodles
  • For gravy, heat a skillet over medium-high heat with olive oil, 2 turns of the pan, add butter and melt
  • When it foams, add the mushrooms and brown 7-8 minutes, then add onions and soften, season with salt and pepper, stir in flour and paprika, add sherry or wine, stock and Worcestershire, thicken a bit, add cream and sour cream, then lower heat and let gravy gently bubble
  • Cook the egg noodles 1 minute less than directions on bag
  • Drain noodles and place back in hot pot and melt butter, add herbs and toss
  • Add a few ladles of gravy if you like
  • Coat meatballs in gravy and serve over noodles