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"These meatballs are a riff on my filling for meat cannelloni and my white Bolognese sauce," Rach says. "The secret ingredient is a little pate mixed in with the ground meats, which is optional but recommended. When I make chicken liver pate, I reserve a little for other recipes. If I don't have my pate on hand, I buy a few ounces of mousse pate at the deli counter, 1 thin slice."
Serve with a simple salad with radishes and Dijon vinaigrette.
For another recipe that uses Rach's white bolognese sauce, try her White Bolognese Lasagna.
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.