Turkey Meatballs in Creamy Mushroom Sauce

First, prepare a large bowl. Peel the garlic, press it into the prepared bowl, then add the ground turkey meat, semi-skimmed milk, rolled oats, egg, and Provence herbs. Season the ingredients in the bowl with salt and pepper, mix, and set the mixture aside to firm up, which will take 10–15 minutes.

Meanwhile, prepare the ingredients for the sauce: Peel the onion, finely chop it along with the parsley, and set aside. Clean the mushrooms and slice them thinly, and mix the chicken broth with cornstarch.

Now, form 20 equally sized meatballs from the rested meat mixture. Next, take a large pan and heat 1 tablespoon of rapeseed oil over medium heat. Once the oil is hot, add the meatballs to the pan and fry until golden brown for 3–4 minutes on each side. Meanwhile, prepare a bowl.