Ingredients
1 large egg1/4 cup 2% milk2-1/2 teaspoons Worcestershire sauce, divided1/2 cup seasoned bread crumbs1/2 cup finely chopped onion1 tablespoon minced fresh parsley1 garlic clove, minced3/4 teaspoon salt, divided1/2 teaspoon pepper, divided1/4 teaspoon ground allspice1 package (20 ounces) lean ground turkey6 cups uncooked yolk-free noodles2 tablespoons cornstarch2 cups reduced-sodium beef broth2/3 cup reduced-fat sour cream2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
Preparation
In a large bowl, combine the egg, milk, 1/2 teaspoon Worcestershire sauce, bread crumbs, onion, parsley, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and allspice. Crumble turkey over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs in a 15x10x1-in. baking pan coated with cooking spray. Bake at 375° for 15-20 minutes or until no longer pink.
Meanwhile, cook noodles according to package directions. In a large saucepan, combine cornstarch and broth until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in the sour cream, dill and remaining Worcestershire sauce, salt and pepper. Drain noodles; stir into sauce. Serve with meatballs.
