Direction

1. Preheat oven to 400F, and line a baking sheet with parchment paper.
2. Add the almond meal, Parmesan cheese, eggs, parsley, onion, garlic, salt, and pepper to a large mixing bowl and stir together.
3. Add the ground turkey and mix together until everything is evenly combined.
4. Use a 1 ½-inch scoop to spoon the meatballs (be sure the meat mixture is firmly pressed into the scoop) then space them evenly on the parchment-lined sheet pan. (You can also use some water or cooking spray on your hands and roll them if you prefer. It takes a little longer so I don't bother.)
5. Bake at 400 degrees for 13-15 minutes. You can broil them for 1-2 minutes at the end if you want to give them more color. (Always use a meat thermometer to be sure they reach 165 degrees at their center.)
6. While the meatballs are baking, sauté the sliced mushrooms in a tablespoon of olive oil for 6-8 minutes, flipping to brown both sides, then set aside.
7. Add another tablespoon of olive oil and the minced garlic, then sauté for 1-2 minutes on medium heat. Pour in the chicken stock and de-glaze the pan (just heat up the stock a bit, and use a spatula to loosen any of the cooked residue on the bottom of the pan).
8. Stir in the Worcestershire sauce and onion powder. Whisk in the cream cheese and Parmesan cheese until it creates a creamy sauce. If the sauce is too thick add a little more chicken stock and if it's too thin simmer a bit longer.
9. Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes... then enjoy!