Portion Size: 4 oz. meatball and ½ cup noodles

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 eggs
2 cups soft breadcrumbs
1 cup onion	Washed, peeled and finely chopped
1/4 cup nonfat milk
1 teaspoon salt
1/2 teaspoon thyme
1/4 teaspoon pepper
2 ( 20 oz.)  ground raw turkey
nonstick spray coating
4 cups fresh mushrooms	Washed, trimmed and sliced
2 cups water
1/4 cornstarch
2 tablespoon instant chicken bouillon granules
1/4 cup parsley	Washed, trimmed and chopped
4 cups noodles	Cooked . May use whole grain

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a mixing bowl stir together eggs, soft breadcrumbs, 1/2 cup of onion, milk, salt, thyme, and pepper.
2	Add turkey; mix well.  Shape into 1-inch meatballs.
3	Spray baking pan with nonstick spray coating.  Place meatballs on the baking pan.
4	Bake, uncovered, in 350-degree oven for 30 to 35 minutes or till meatballs are no longer pink.  Drain any juice.
5	In a large skillet, add mushrooms and remaining onion.  Cook till mushrooms and onions are tender.
6	Stir together water, cornstarch, and bouillon granules
7	Carefully add cornstarch mixture to mushroom mixture in skillet.  Cook and stir till thickened and bubbly.
8	Add meatballs and heat through.  Stir in parsley.  Serve over hot noodles.