Instructions
Follow the steps and taste along the way.
Prepare the meatballs
In a bowl, mix the ground turkey, egg, breadcrumbs, 30 ml cold water, 4 g salt, and black pepper. Don’t work the mixture for too long. With damp hands, shape it into 16 roughly equal-sized meatballs.
Brown the meatballs
Heat the rapeseed oil in a large, deep skillet over medium-high heat. Brown the meatballs for 5–6 minutes, turning them occasionally so they develop a browned surface all over. They don’t need to be fully cooked through yet. Transfer them to a plate.
Make the paprika sauce
Add the finely chopped onion to the same skillet and cook for 3 minutes, until softened. Reduce the heat, stir in the sweet paprika and tomato paste, and cook for 20 seconds, stirring. Pour in the stock, add 2 g salt, and scrape up the browned bits from the bottom of the skillet.
Finish cooking the meatballs and cook the noodles
Return the meatballs to the skillet, cover, and simmer gently for 8 minutes; they should be fully cooked through. Meanwhile, bring 2 l water with 12 g salt to a boil and cook the egg noodles according to the package directions, usually 6–8 minutes. Drain them.
Finish the sauce and serve
Mix the cornstarch with 30 ml cold water and pour it into the skillet, stirring constantly. Let the sauce bubble gently for 1 minute, then remove the skillet from the heat. Stir in the sour cream and lemon juice; do not boil the sauce again. Taste and serve with the noodles, sprinkled with chopped parsley.
