Turkey Meatballs with Cream Gravy and Noodles

Wash your hands with soap and water before starting. In the mixing bowl, combine the breadcrumbs with 1/4 cup heavy cream. Let stand for 5 minutes to soften.

Add the turkey, allspice, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently just until combined; avoid kneading or squeezing the mixture. Shape into 20 evenly sized meatballs, approximately 1 1/2 inches across. Wash your hands and clean surfaces that touched the raw turkey.

Bring the 4 quarts water and 1 teaspoon salt to a boil in the large pot while you cook the meatballs.

Melt 1 tablespoon of the browning butter in the skillet over medium heat. Add half the meatballs and brown for 4–5 minutes, gently turning to color two sides. Transfer to the plate; they will still be undercooked inside. Repeat with the remaining 1 tablespoon browning butter and remaining meatballs. Reduce the heat if the butter starts to darken excessively.

Reduce the heat to medium-low and melt the remaining 2 tablespoons butter in the skillet. Stir in the flour and cook, stirring constantly, for 1–2 minutes. Gradually whisk in the chicken broth, scraping up the browned bits and whisking until smooth.

Stir in the remaining 3/4 cup cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to a gentle simmer. Return the meatballs and any collected juices to the skillet. Simmer uncovered over low heat for 10–14 minutes, turning the meatballs occasionally, until the gravy lightly coats a spoon and the centers of several meatballs register at least 165°F on a clean food thermometer. Avoid a vigorous boil, which can toughen the meatballs.

While the meatballs simmer, add the noodles to the boiling water. Cook according to the package directions until tender, then drain thoroughly. Time the noodles to finish near the end of the meatballs’ cooking time.