Ingredients
1
lb. ground turkey
1/4
cup unseasoned dry bread crumbs
1
teaspoon dried parsley flakes
1/2
teaspoon onion powder
1/4
teaspoon salt
1/4
teaspoon nutmeg
1/8
teaspoon pepper
1
egg, slightly beaten
1
tablespoon oil
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/2
cup water
1/4
teaspoon salt
1/8
teaspoon nutmeg
1/8
teaspoon pepper
5
oz. (2 1/2 cups) uncooked wide egg noodles
1 1/2
cups frozen sweet peas
1/2
cup sour cream
Preparation
In medium bowl, combine all meatball ingredients except oil; mix well. Shape into twelve 1 1/2-inch meatballs.
Heat oil in large skillet over medium-high heat until hot. Add meatballs; cook and stir until well browned. Drain well.
Add broth, water, 1/4 teaspoon salt, 1/8 teaspoon nutmeg and 1/8 teaspoon pepper. Bring to a boil. Stir in egg noodles and peas. Reduce heat to low; cover and simmer 10 minutes or until egg noodles are tender and meatballs are thoroughly cooked, stirring occasionally. Stir in sour cream.
