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 a pinch of salt and pepper and let the mixture 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. Heat 1 tbsp rapeseed oil in a large pan over medium heat. Brown the meatballs on all sides for about 3–4 minutes until golden brown, then remove them from the pan and set aside.

While the meat mixture is 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.