Golden-seared turkey meatballs get their savory depth from grated onion, garlic, and a warm hit of allspice and nutmeg, all bound together with oat flour and a single egg for a tender, cohesive bite. They simmer low and slow in a silky, arrowroot-thickened gravy built on chicken broth and a touch of Dijon mustard, finished with a generous pour of extra virgin olive oil that ties the whole skillet together. Every component browns and simmers right in one pan, so the gravy picks up all those deep, caramelized bits left behind from searing. A scatter of fresh parsley at the end brightens the richness and makes the whole dish feel lighter on the plate. Lean ground turkey and olive oil as the backbone make this a comfortable, satisfying option for a Mediterranean-style table, whether you spoon it over grains or eat it straight from the skillet.
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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 — 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 20–22 meatballs.
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