Directions:
- Make meatballs: Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
- Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
- Preheat oven to 375°F.
- In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.
- While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).
- Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.
- Each serving, including preserves or cranberry sauce, about 426 calories and 10.8 grams fat (23% of calories from fat). Nutritional analysis provided by Gourmet
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3094.25 Kcal (12955 kJ) | ||
| Calories from fat | 726.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.76g | 124% | |
|---|---|---|---|
| Cholesterol | 776.84mg | 259% | |
| Sodium | 5281.73mg | 220% | |
| Potassium | 2690.86mg | 57% | |
| Total Carbs | 355.56g | 119% | |
| Sugars | 77.17g | 309% | |
| Dietary Fiber | 16.79g | 67% | |
| Protein | 222.75g | 445% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 22.3mg | 124% | |
| Calcium | 444.2mg | 44% | |
| Amount Per 100 g | |||
| Calories | 133.95 Kcal (561 kJ) | ||
| Calories from fat | 31.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 124% | |
|---|---|---|---|
| Cholesterol | 33.63mg | 259% | |
| Sodium | 228.65mg | 220% | |
| Potassium | 116.49mg | 57% | |
| Total Carbs | 15.39g | 119% | |
| Sugars | 3.34g | 309% | |
| Dietary Fiber | 0.73g | 67% | |
| Protein | 9.64g | 445% | |
| Vitamin C | 0.7mg | 28% | |
| Iron | 1mg | 124% | |
| Calcium | 19.2mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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