Recipe from Happy Cooking, Healthy Living
Here's what you need:
1 lb lean ground turkey
1/2 tsp ground nutmeg
1 tsp rosemary
1 tsp oregano
2 tsp paprika
1 clove garlic (minced)
1 Tbsp flat leaf parsley (finely chopped)
2 Tbsp cream cheese
1 broth cube melted in 450ml (15oz) hot water
salt and pepper to taste
2 Tbsp white flour
1 TBsp mustard
1 TBsp Worcestershire sauce
1 TBsp olive oil
1 box egg noodles (made according to cooking directions)
How to make it:
Boil noodles according to box directions.
In a large bowl add the ground turkey, a pinch of nutmeg, rosemary, oregano, paprika, garlic, and half the parsley, salt and pepper, mix well using your hands.
Form 30 small meatballs.
In a deep and large non stick pan, heat the olive oil and shallow fry the meatballs until perfectly caramelized, transfer the cooked meatballs on a plate to rest.
Using the same pan you cook the meatballs in, start preparing the gravy.
Remove the pan from the heat, add the cream cheese with 2 tablespoons of the very hot broth.
Stir very well until the cheese melts.
Once the cheese has melted completely, add the mustard, the Worcestershire sauce, a pinch of nutmeg, the flour, stirring well until becomes a smooth thick paste.
Add the rest of the hot broth and start cooking on very low heat stirring the mixture.
Keep stirring until the gravy starts to thicken up, taste and adjust with salt and pepper.
Transfer the cooked meatballs in the gravy and cook for a couple more minutes.
Serve the meatballs over the cooked noodles with extra sauce, garnish with extra parsley. ENJOY!