Swedish(ish) Turkey Meatballs

I love Swedish meatballs, but quickly become unwell from bits of onion.  I hadn't had Swedish meatballs for years until it occured to me to modify a more traditional recipe in order to make it compatible with what I have laying around and with onion powder!

For the meatballs you will need:
410g evaporated milk, divided (2 Tbsp for meatballs)
1/2 tsp salt
1/8 tsp pepper
1/8 tsp allspice
1 1/2 tsp parsley
1 1/4 tsp onion powder
1/2 cup bread crumbs
1 egg
450g turkey mince
Oil to flash fry meatballs

Sauce:
2 Tbsp flour
drippings or vegetable oil
2 beef bullion cubes
1/2 cup water
1 tsp onion powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
350g evaporated milk

You will also need:
200g farfalle pasta (prepared)

1. Combine evaporated milk, salt, pepper, allspice, parsley, onion powder, bread crumbs, egg, and turkey mince.

2. Fry meatballs in a deep skillet until cooked thoroughly.

3. Remove meatballs from pan, retaining the drippings.

4. Dissolve bullion in heated water.  Set aside.

5. Combine and heat flour, onion powder, paprika, salt, and pepper with the drippings in the pan.

6. Gradually combine evaporated milk and water/bullion mixture.  Bring to a low boil and stir until sauce thickens.

7. Add meatballs and reheat.  Serve over pasta or with mashed potatoes.