Ingredients

For Turkey Meatballs:

3 slices bread

3/4 medium onion

1 large egg

1/4 tsp nutmeg

1/2 tsp allspice

1 tsp salt

1/2 tsp black pepper

2 tbsp chopped parsley

1 1/4 lb ground turkey

For Sauce:

2 cups chicken broth

1 - 1.5 cups whole milk

1/4 cup sherry

2 1/2 tbsp corn starch

1 tbsp Worcestershire sauce

1/4 medium onion, chopped

2 cloves garlic, chopped

1 1/2 cups sliced mushrooms

1 tbsp olive oil

1/2 tsp salt

black pepper to taste

Preparation

Meatballs:

  1. Preheat oven to 400 deg F. Spray a cookie sheet with Pam.
  2. In a food processor, grind up the bread to make fine crumbs.
  3. Chop 3/4 of an onion finely and chop the parlsey, by hand or in the food processor.
  4. Combine all the meatball ingredients in a large bowl and mix well.
  5. Form balls about 1 1/2 in diameter (about 30) and place on the cookie sheet.
  6. Bake for 30 min, turning them over after 20 min.

Sauce:

  1. In a small bowl, whisk together 1/2 cup cold broth and the corn starch. Set aside.
  2. In a pan, heat the olive oil at medium-high heat. Fry the chopped 1/4 onion and the garlic until starting to brown.
  3. Add the sliced mushrooms and fry for a couple minutes until starting to brown on edges.
  4. Add the sherry. Cook for a couple minutes until most of it has evaporated.
  5. Add the rest of the broth, Worcestershire sauce, salt, and pepper.
  6. Whisk the corn starch mixture again and slowly stir it into the pan.
  7. Stir in 1 cup of milk. If the sauce is still too thick, stir in more milk, up to 1/2 cup or so, until it is at the desired consistency.
  8. Add the cooked meatballs to the sauce. Simmer for 10 minutes or so to allow the sauce to soak in a little.

Serve with noodles tossed with butter, chopped parsley, and black pepper. Crusty bread is absolutely needed for sopping up the yummy yummy sauce.