Turkey Meatballs in Creamy Mushroom Sauce

INSTRUCTIONS

• 1
  First, prepare a larger bowl. Peel the garlic, press it into the prepared bowl, and then add the ground turkey, semi-skimmed milk, oats, egg, and Provençal herbs. Season the ingredients in the bowl with salt and pepper, mix, and set the resulting mixture aside to firm up, which will take 10–15 minutes.
• 2
  Meanwhile, prepare the ingredients for the sauce: Peel the onion, chop it finely along with the parsley, and set aside. Clean the mushrooms and slice them thinly, and mix the chicken broth with cornstarch.
• 3
  Now form 20 equally sized meatballs from the rested meat mixture. Then take a larger pan and heat 1 tablespoon of canola oil over medium heat. Once the oil is hot, add the meatballs to the pan and fry until golden brown, 3–4 minutes on each side. Meanwhile, prepare a bowl.
• 4
  Transfer the fried meatballs from the pan to the prepared bowl, add the remaining tablespoon of canola oil and the sliced mushrooms to the pan, and fry for 5–6 minutes over medium heat. Then pour the chicken broth with cornstarch over the fried mushrooms and cook, stirring constantly, for 1–2 minutes over medium heat.
• 5
  Next, pour the cooking cream into the pan, mix everything, return the fried meatballs to the pan, cover with a lid, and cook for another 8–10 minutes over low to medium heat. Stir the mixture occasionally during cooking to prevent the sauce from burning on the bottom of the pan.
• 6
  Finally, remove the mixture from the heat, season with salt and pepper, add the chopped parsley, mix, and serve immediately.