Veal-Parsley Meatballs with Noodles

Place veal in a large bowl and sprinkle with bread crumbs, shallot, 1/4 cup of the parsley, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 

Gently fold the ingredients together just until mixed.

With your hands, roll small meatballs about an inch in diameter; you should have about 32 meatballs.

Bring a large pot of salted water to a boil over medium-high heat. 

Add noodles and cook until tender, about 9 minutes. 

Drain and set aside. 

Meanwhile, heat oil in a large skillet over medium-high heat. 

Add meatballs and cook, shaking the pan frequently, until they are browned all over and slightly pink in the center, 6 to 7 minutes. 

Work in batches if necessary to avoid crowding the pan. 

Remove meatballs balls from the skillet with a slotted spoon and keep warm.

Return the skillet to medium-high heat and add butter and garlic. 

Cook, stirring, 1 minute.

Add wine, increase heat to high, and boil until liquid is reduced by half. 

Stir in remaining 1/4 cup parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper. 

Add meatballs and cook until just reheated. 

Pour sauce and meatballs over noodles and serve.