Turkey Meatballs in Creamy Mushroom Sauce

First, peel and finely press the garlic. In a large bowl, mix the ground turkey with the pressed garlic, milk, oats, egg, and herbs de Provence. Season with some of the salt and pepper. Mix the mixture well and let it rest for about 10–15 minutes so that the oats can swell and the mixture becomes firm.

Form about 20 equally sized meatballs from the meat mixture. In a large pan, heat half of the rapeseed oil (1 tbsp) over medium heat. Brown the meatballs on all sides for about 3–4 minutes until golden. Then remove them from the pan and set aside.

While the meatballs are resting, peel and finely dice the onion. Wash the parsley, shake dry, and finely chop. Clean the mushrooms and slice them thinly. Whisk the chicken broth with the cornstarch until smooth.