Ingredients

• 4 slices firm white sandwich bread
• 1 medium onion
• 1 large egg
• 1/4 teaspoon freshly grated nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 3/4 pounds lean ground turkey
• 1 teaspoon vegetable oil
• 3/4 pound cholesterol-free egg noodles such as No Yolks
• 1 small onion
• 2 1/2 tablespoons cornstarch
• 3 cups beef broth (24 fluid ounces)
• 3 tablespoons medium-dry Sherry
• 1 tablespoon Worcestershire sauce
• 1 tablespoon nonfat sour cream
• 2 tablespoons chopped fresh dill leaves
• chopped fresh dill leaves
• 1/2 cup lingonberry preserves or cranberry sauce

Instructions

1. Into a blender tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Finely chop enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, nutmeg, allspice, salt, and pepper and add to bread crumb mixture. Add turkey and with your hands mix mixture until just combined (do not overmix).
2. Form turkey mixture into 1 1/4-inch balls (about 80) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.
3. Preheat oven to 375°F.
4. In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.
5. While meatballs are baking, fill a 6-quart kettle three fourths full with salted water and bring to a boil for noodles. Finely chop enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet add Sherry and onion and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).
6. Cook noodles in boiling water until al dente. Drain noodles well in a colander and transfer to a large serving dish. Gently toss noodles with sauce and meatballs and garnish with dill. Put 1 tablespoon preserves or cranberry sauce on top of each serving.