Friday, June 5, 2009

Turkey Meatballs and Homemade Egg Noodles

Filling turkey meatballs in a flavorful sour cream sauce served over homemade egg noodles – comfort food at its best! I served with parmesan roasted asparagus.

The Pasta

2.5 cups flour
2 eggs, beaten
1/2 cup milk
pinch of salt

Combine all ingredients. Knead until smooth (about 5 minutes). Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to desired thickness (I was feeling fairly lazy so I didn't bother rolling it out very thin - I'll say I was going for the "rustic look") and cut. I used one of these nifty contraptions:

Cook in boiling salted water until al dente, about 3 minutes.

Drain and enjoy!

The Meatballs

Inspired by Tosca Reno's Eat Clean Cookbook.

1.5 lbs lean ground turkey
1/2 cup finely chopped onion
1 egg, lightly beaten
1 cup oat bran
2 cloves garlic, minced
1 tsp salt
1 tsp ground pepper
Spices to taste (parsley, basil, oregano)

Mix all ingredients thoroughly. Using a tablespoon, make meatballs and set aside.

The Sour Cream Sauce

1/4 cup flour
1/2 tsp salt
1/4 tsp dry mustard
1 tbsp butter
2 cups beef broth
2 cups sour cream
1/4 cup freshly chopped parsley (optional)

Mix flour, salt and dry mustard; set aside. Melt butter in pan; add dry ingredients and stir. Add broth; stir until thickened. Add sour cream and parsley

The Sum of All Parts

Add meatballs to sauce. Cover and simmer over medium/low heat for 30 minutes.

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