Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups fresh breadcrumbs
- 1/2 cup whole milk
- 1 1/4 pounds ground turkey or veal
- 1 egg
- lightly beaten
- 3 tablespoons grated onion
- 2 tablespoons finely chopped parsley
- plus more for garnish
- 1 rounded tablespoon Dijon mustard
- 1 clove garlic
- grated
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/4 teaspoon ground allspice or ground cloves
- Salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1/2 pound thinly sliced cremini or button mushrooms (2 1/2 cups)
- 2 shallots
- chopped or very thinly sliced
- 2 tablespoons tomato paste
- 2 cups turkey or veal stock
- 1/2 pound extra-wide egg noodles
- 1/3 cup sour cream
- 2 to 3 tablespoons chopped fresh dill
Instruction
- In a small bowl, mix the breadcrumbs and milk
- In a large bowl, mix the turkey or veal, egg, onion, 2 tablespoons parsley, Dijon, garlic, nutmeg and allspice; season with salt and pepper
- Squeeze the excess milk from the breadcrumbs
- Discard the milk; add the breadcrumbs to the large bowl
- Mix to combine
- Roll into walnut-size balls
- Bring a large pot of water to a boil for the noodles
- In a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high
- Add the meatballs; cook until browned, about 3 minutes
- Transfer to a plate
- Add the butter to the skillet
- When it foams, add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes
- Add the shallots and stir until softened and slightly browned, 1-2 minutes
- Season
- Add the tomato paste and stir for 1 minute
- Add 2 cups stock and bring to a simmer
- Slide the meatballs back into the skillet and simmer until cooked through, 3-4 minutes
- Salt the pasta water
- Add the noodles and cook until al dente
- Drain the pasta and transfer to a large bowl
- Stir the sour cream into the skillet
- Mix a few spoonfuls of the sauce into the noodles
- Top noodles with meatballs and remaining sauce
- Garnish with parsley and dill
