1
In a large bowl, combine the first six ingredients (only using 1 tsp of black pepper and 3/4 tsp of salt). Add beef and turkey; mix lightly but thoroughly. Shape into 1 1/2 inch meatballs (about 36). In a large skillet, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan.
2
For gravy, stir flour into drippings; cook and stir until light brown (do not burn). Gradually whisk in milk until smooth. Stir in beef broth, Worcestershire sauce, remaining 1 tsp. pepper and remaining 3/4 tsp. salt. Bring to a boil; cook and stir for 2 minutes or until thickened.
3
Return meatballs to pan. Cook, uncovered, 15-20 minutes longer or until meatballs are cooked through,stirring occasionally.
4
Meanwhile, cook noodles according to package directions. Serve with meatball mixture; sprinkle with parsley