MARSALA MEatballs

16 ounces ground beef chuck
16 ounces ground pork
3 slices white bread

1/2 cup whole milk

2 large eggs, lightly beaten

2 cups low-sodium chicken broth
Freshly ground pepper
6 tablespoons unsalted butter, cut into pieces
16 ounces sliced mixed mushrooms
1 rounded tablespoon all-purpose flour
1 cup dry Marsala wine
1 cup fresh parsley, chopped

Preheat oven to 400 degrees. Tear bread into pieces in large bowl. Pour milk over and let sit for 10 minutes. Add the beef, pork, eggs, 1/2 cup chicken broth, 2 tablespoons fresh chopped parsley, 3 cloves crushed garlic, 1/2 teaspoon salt and a few grinds of pepper in the bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Bake for 25 minutes.

Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally.