Ground turkey gets mixed with oat flour, grated onion, garlic, and a warm hit of allspice and nutmeg, then rolled into tender meatballs and seared until deeply golden. The real magic happens in the skillet, where arrowroot starch thickens a rich, savory gravy built from chicken broth and full-fat coconut milk, with a touch of Dijon for tang. The meatballs finish simmering right in that gravy, soaking up flavor until they're perfectly cooked through and coated in a glossy, velvety sauce. Fresh parsley scattered over the top adds a bright, herby finish to an otherwise deeply cozy dish. It's a comforting, Scandinavian-inspired dinner that comes together in one skillet, and it makes a great pick for a gluten free table.
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In a large mixing bowl, combine the ground turkey, oat flour, egg, grated onion, minced garlic, allspice, nutmeg, salt, and pepper. Mix with your hands until just combined ā the mixture should hold together when pressed but not be overworked.
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should get about 20ā22 meatballs.
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