Turkey Meatballs in Creamy Mushroom Sauce

First, prepare a large bowl. Peel the garlic, crush it into the bowl, then add the ground turkey, milk, oats, egg, and Provence herb mix. Season with a pinch of salt and pepper, knead thoroughly, then set aside for 10–15 minutes to rest so the mixture can firm up.

Meanwhile, prepare the sauce ingredients: peel the red onion and finely chop it along with the fresh parsley. Clean the mushrooms and slice them thinly. Mix the chicken broth with the cornstarch until smooth.

Form 20 equally sized balls from the rested meat mixture. Heat 1 tablespoon of rapeseed oil in a large pan over medium heat, then fry the balls until golden brown on all sides (about 3–4 minutes per side). Once done, remove them to a bowl.