This recipe is a bit of an oddball. It’s an old family recipe, and can be summarized thusly: Swedish meatballs. In a tomato-based sweet-and-sour sauce. Served over noodles.
1 pound ground turkey
1 tablespoon minced dried onion
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon parsley
1/2 cup bread crumbs or cornmeal
8 oz canned tomato sauce
1 tablespoon ketchup
1 tablespoon Worcestershire sauce (ALERT: Worcestershire sauce contains anchovies)
3 whole cloves
1/2 bay leaf
2 tablespoons red wine vinegar
I prefer the use of wide egg noodles, but this is a personal choice. Any wide noodle will do.
Combine all ingredients in a large bowl. Mix evenly. Shape into 1-inch balls. Brown in olive oil. Make sure they cook entirely through!
Combine all ingredients in medium saucepan. Bring to a boil. Add cooked meatballs. Return to boil, then reduce heat, cover, and let simmer 10 minutes.
Prepare noodles and drain.
For best results, serve the meatballs and sauce on a bed of noodles.