**HEY!! Watch that salt! You will most likely be using a salted broth which will reduce and created a nasty salty sauce. If you are unsure of your broth, hold the salt seasoning until the very end. It adds nothing to the cooking process or moisture retention since you are poaching.
Combine dry with wet, use your hands. The meatballs will be slightly sticky and will get on your fingers and build up. Don't worry. Roll into balls about 1.5 inches in diameter. If your kitchen is hot/warm, keep them on a chilled plate while you prepare to poach
Poach in batches, don't crowd them and don't vigorously boil them -- just a gentle poach. You will want an instant-read thermometer handy. Whenever you combine meats, cook to the highest recommended "done" temperature of the two. In this case it's the turkey so go for 165 degrees.
Finishing the sauce:
Prepare a roux -- we use a 4tbsp butter to ~6tbsp flour ratio. Melt the butter, add flour. Stir, stir, stir and cook the flour over a medium heat until it starts to take on some color.
Ladle hot broth into the roux, stir to incorporate. Repeat until the roux sauce is fluid enough to pour back to the heated broth (still on medium heat) and easily incorporate without clumping. If clumps form, reduce heat and whisk gently. Be patient, you can work them out.
Once you are getting close to the desired consistency (about like whipping cream) add about 1/4c dry sherry (bumps up the sweetness) and then start testing for salt. Add a bit more fresh ground black pepper and a couple pinches of ground white pepper. Stir, taste. You should have slightly sweet, herby, some detection of salt but not salty. If too thin, you can thicken with a little bit of corn starch or just reduce for a few minutes.
Slightly salty? (been there, done that) Whisk in 1/4c sour cream
Uh Oh! Really Salty? Don't panic, been there done that too. Add about one cup of cream, 1/4c sour cream and a tablespoon or two of butter.
Now, tastes just right, right? Combine the pasta, meatballs back to the sauce and stir.
Serve warm in pasta bowls with sliced green onion for garnish and more fresh cracked pepper more for decoration than taste.
Serve with a green veggie and some good crusty bread.