I found this recipe through Cuisine at Home Magazine. I also subscribe to their recipes by e-mail and this one came recently. It was really nice and light-- not your typical cream of mushroom soup version. The sauce was just perfect. I doubled the recipe, but made my meatballs mini, so I came out with about 24 meat balls. We are snowed in and this was a wonderful warm, comforting meal. Prepare noodles according to package directions.
Soak bread in 2 Tbsp. milk.
Combine sirloin, turkey, egg yolk, onion, salt, pepper, and nutmeg in a large bowl; stir in soaked bread. Form mixture into eight meatballs.
Heat oil in a large nonstick skillet over medium-high. Brown meatballs on all sides, 5 minutes; remove meatballs and set aside.
Melt butter in the skillet and stir in flour; cook 1 minute. Whisk in broth; reduce heat to medium. Whisk in 1/3 cup milk; add brown sugar and thyme.
Return meatballs to sauce; simmer, covered, 5 minutes. Stir lemon juice into sauce; serve over noodles. Garnish meatballs with parsley.
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