• Cook the noodles according to the package directions.
• Heat a large skillet and spray with oil; saute half of the onions over medium heat until golden, stirring 2 to 3 minutes. Set aside to put in the turkey mix.
• In a large bowl, combine the sautéed onions with the ground turkey, bread crumbs, egg, 4 tbsp of the parsley, milk, 1 1/2 tsp salt, and black pepper. Set aside in the refrigerator to chill for 5-10 mins. Gently shape into 30-40 meatballs (depends on the size of your meatballs).
• In a blender combine the water, sour cream, flour, tomato paste, beef broth, Worcestershire sauce and paprika, blend until smooth.
• Heat the skillet, add the oil, and brown half of the meatballs (in two batches) about 2 minutes until no longer sticks, turn and brown an additional 2 minutes, set aside on a dish and repeat with remaining meatballs.
• In a large cooking pot saute the other half of the onions and fresh thyme for 2-3 minutes, add the mushrooms and saute for a few more minutes. Add the meatballs, pour the sauce over the meatballs, add thyme.
• Bring to a boil then cook covered on low 20 to 25 minutes, stir often. When done, add the chopped parsley and serve over your favorite noodles.

Comments

• When browning the meatballs, do them in batches and don’t turn them until the bottoms brown and will no longer stick.

• Preheat the oven to 400°F.
• Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
• Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
• Bake for about 30 minutes, flipping the carrots halfway through.
• While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
• In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
• Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.