What you will need:

Meatballs:

2 pounds           venison, ground beef or turkey
2-3 rolls             Ritz crackers, crushed (30 -70 crackers)
2 tablespoons   garlic, minced
1 cup                  onion, chopped
1                         green pepper, chopped
2                         eggs
1 tablespoon    soy sauce
1 tablespoon    sherry (optional)
2 tablespoons   parsley
2 teaspoons      thyme
2 teaspoons      rosemary
¼ teaspoon       pepper

Sauce:

3 tablespoons     unsalted butter
3 tablespoons     all-purpose flour
4 cup                    beef broth
1 tablespoon      sherry
3 tablespoons    light brown sugar
2 cups                  heavy whipping cream
1 ¼ teaspoon      soy sauce
¼ teaspoon         black pepper
1 tablespoon      lemon juice
2 tablespoons    chopped parsley
1 bag                    wide egg noodles (cook as directed)

Directions:

Preheat oven to 350°. In large mixing bowl combine all ingredients for meatballs. Line large baking sheet (with sides) with aluminum foil and roll mixture into 1 inch balls. Bake for 20 minutes or until internal temp reaches 160°.

Cook egg noodles as directed on package, rinse and set aside.

To prepare sauce melt butter in large saucepan over medium heat.

Use sifter to gradually add flour to melted butter, whisking continuously

Once mixture is thick you can slowly whisk in beef broth (make sure to add slowly the faster you add beef broth the thinner your sauce will be and you make need to sift in additional flour).

Next whisk in heavy whipping cream, brown sugar, sherry, lemon juice, soy sauce, parsley and pepper.

Serve immediately