Peel and slice onion into thin strips (julienne). Rinse peas. Combine demi glace base, cornstarch, and 1½ cups of cold water in a small mixing bowl.

Combine ground turkey, breadcrumbs, liquid egg, half the Swedish meatball seasoning (reserve remaining for sauce), and ½ tsp. salt in a bowl. Shape 1½” meatballs (12-15 total) from the turkey mixture, place on a plate, and set aside. Traditionally made with beef, the delicate flavor of ground turkey used here lets the meatball seasonings shine through, all while reducing fat. Win-win!

Heat a large pan over medium-high heat and add 2 tsp. olive oil. Add meatballs and cook, turning frequently, until a dark brown crust forms on the outside, about 5-7 minutes. Transfer meatballs to plate and reserve. Meatballs will still be raw inside and will finish cooking in the sauce.

Place same pan back over medium-high heat and add sliced onions to drippings left over from cooking the meatballs. Cook for 5-7 minutes, stirring occasionally, or until onions are golden brown. Season with a pinch of salt and pepper.

Keep pan over medium-high heat and add egg noodles, evaporated milk, remaining meatball seasoning, and demi glace-cornstarch slurry to pan and stir. Nestle meatballs into noodles and cover pan with a lid or foil. Cook for 8-10 minutes, stirring occasionally, or until meatballs are thoroughly cooked to 165 degrees. Add 2 Tbsp of water if mixture appears dry. If mixture appears too wet, just cook a bit longer, as sauce will thicken. Season to taste with salt and pepper. Sprinkle peas on top of pan to warm throughout.

Scoop a serving of noodles onto a plate and arrange meatballs on top. Serve cranberry sauce on the side or right over the meatballs. Traditionally served with lingonberry sauce, we use cranberry sauce to bump-up your Holiday spirit (and flavor) into boss mode.