Creamy Mustard Meatballs

I found the original recipe for this on a blog a couple of years ago and what attracted it to me was not only the fact that it sounded so good, but it was a pretty quick recipe and made with ingredients that were almost always in my pantry or freezer. I've tweaked it a little to make it more the way we like it and it turned out so creamy and flavorful when I made it yesterday. The meatballs were very tender and moist. You could use ground beef with this dish instead of the turkey, too.

Creamy Mustard Meatballs

1 pound ground turkey
1 cup breadcrumbs
4 tablespoons chopped onion
Salt and pepper
2 tablespoons, plus 2 teaspoons mustard (I've used dijon and spicy brown mustard-regular mustard would work, too)
1/2 bag (8 oz) egg noodles
2 1/4 cups chicken or beef stock
3/4 cup sour cream
4 tablespoons cornstarch
Salt and pepper
Chopped parsley to sprinkle over the top as garnish

Mix together the following in a medium bowl: ground turkey, breadcrumbs, chopped onion, 2 tablespoons mustard, salt and pepper. Shape into meatballs and bake at 400 degrees on a lightly greased cookie sheet about 15 to 20 minutes.

Meanwhile, cook the egg noodles until just tender in boiling water in a large pot. Drain and set aside.

In a saucepan, whisk together chicken or beef stock, remaining 2 teaspoons mustard, and cornstarch until smooth. Bring to a boil until thickenened. In a small bowl, stir about 1 tablespoon of hot mixture into the sour cream. Turn the heat to low and stir in the sour cream mixture being careful not to boil, just heating through. Add salt and pepper to taste. Remove from heat and stir in the meatballs. Serve over the noodles and sprinkle with parsley. Serves 4.

I'm linking up with Tasty Tuesday, Tuesdays at the Table, and Tempt My Tummy Tuesday