The Modern Nonna

The Meatballs
1 Combine all the meatball ingredients in a bowl, cover with plastic wrap, and refrigerate for 30 minutes to let the mixture firm up. 
10 Tip: depending on the ground meat, you may need to reduce the breadcrumbs. I like to start with 1/3 cup and if the meat is too "loose" to work with, gradually add more. 
9 After 30 minutes, take it out and, with lightly oiled or wet hands, roll the mixture into 16-18 equal meatballs.
2 Set a pot on the stove, add the broth, and bring it to a gentle simmer. Once it’s simmering, carefully drop in the meatballs one at a time. If the temperature drops, adjust the heat to bring it back to a simmer.
3 Cook the meatballs until they reach 165°F (75C). With ground turkey, this usually takes about 6–8 minutes. Once cooked, remove the meatballs and place them into a bowl. Reserve 3 cups of the cooking broth for the sauce below. 
The Sauce
5 Whisk the yogurt in a bowl until smooth. Add the egg yolks and lemon zest, and whisk again. Add the flour and mix until completely smooth. 
7 Next, slowly pour in the warm broth, one cup at a time. 
8 Whisk vigorously between each addition. This tempers the mixture and brings the egg–lemon base up to temperature without curdling.
6 Transfer the mixture to a pot and cook over medium heat, whisking constantly, until the sauce thickens. Pour the lemon sauce over the cooked meatballs, garnish with parsley, and enjoy!