Cook the egg noodles per package instructions and set aside.
Put the ground turkey in a bowl and add the bread crumbs, ¼ cup of the half 'n 'half, onion, salt, pepper, nutmeg, and allspice. Mix well using a spoon or your hands.
Using a cookie scoop or your hands, form meatballs using about 1 tablespoon of the meat mixture for each meatball.
Heat a skillet over medium to medium-high heat. Drizzle the olive oil in the pan and gently place the meatballs into the hot skillet.
Cook for a couple of minutes and check to see how the meatballs are browning. When they release easily from the pan, turn them over and continue to brown.
When the meatballs have browned to your liking, add the broth and bring to a boil. Reduce the heat to a simmer and cover the skillet with a lid. Cook for 5 - 7 minutes until the internal temperature of the meatballs reaches 165 degrees.
Add the remaining ¼ cup of half 'n half. Stir and simmer for a couple of minutes. Add the egg noodles or serve the meatballs and sauce over mashed potatoes. Top with a bit of parsley.
Instead of chopped onion, you can easily substitute onion powder or dried minced onion.
I often only have dried parsley on hand, but I love using fresh parsley to top off the dish when finished.
If you are not a fan of egg noodles, trying serving the meatballs and sauce over mashed potatoes.
Beef, chicken, or vegetable broth all work well in this recipe.
If you don’t have allspice, try substituting with a dash each of cinnamon, nutmeg, and cloves in its place.