Turkey Meatballs in Paprika Sauce with Egg Noodles

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.