What you will need:
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
1 tablespoon soy sauce
1 tablespoon sherry (optional)
2 tablespoons parsley
2 teaspoons thyme
2 teaspoons rosemary
¼ teaspoon pepper
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)
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.