Turkey Meatballs and Pasta in Cream Sauce

Ingredients

• 2.5 cups chicken broth 
• 0.3 cup breadcrumbs dry fine
• 1 large eggs 
• 2 tablespoons flour all-purpose
• 3 tablespoons parsley fresh minced
• 2  garlic clove minced
• 1 pound pd of ground turkey 
• 0.7 cup cup heavy whipping cream 
• 0.3 cup milk 
• 3 tablespoons olive oil 
• 1 cup parmesan cheese divided freshly grated plus more for serving
• 1 pound soup noodles dried such as rotini, cooked according to package directions
• 0.8 teaspoon pepper divided freshly ground
• 1.3 teaspoons salt divided
• 1 cup spring onion divided finely minced
• 8 ounces mushroom caps white sliced

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. Heat oil in a large skillet or saucepan over medium heat.
2. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes.
3. Add flour, and cook, stirring constantly, 2 minutes more.
4. Add broth; cover and simmer 10 minutes.
5. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes.
6. Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
7. Add meatballs to sauce; cover and simmer 20 minutes more.
8. Add cream, and return to a simmer.
9. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.
10. Add drained cooked pasta and sauce to pot, and toss gently to combine.
11. Serve with additional Parmesan.