Yield: 4 -6 serving
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground chicken or turkey |
| ½ cup | Bread crumbs |
| 1 \N | Egg |
| 1 teaspoon | Parsley flakes |
| ½ teaspoon | Onion powder |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ⅛ teaspoon | Nutmeg |
| 2 tablespoons | Vegetable oil |
| 1 \N | Jar Chicken Tonight Cooking Sauce for Chicken Country French |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1½ cup | Frozen peas |
| ½ cup | Sour cream |
| 8 ounces | Wide egg noodles, cooked and drained |
In a large bowl, combine ground chicken, bread crumbs, egg, parsley, onion powder, ¼ teaspoon salt, ⅛ teaspoon pepper and nutmeg. Form into 1½" meatballs. In a large skillet, thoroughly brown meatballs on all sides in vegetable oil; drain fat. Add sauce, ¼ teaspoon salt, ⅛ teaspoon pepper and peas. Simmer, covered, 30 minutes or until meatballs are thoroughly cooked; stir occasionally. Add sour cream, stir to mix thoroughly. Serve over hot, cooked noodles.