For The Meatballs:

• Preheat oven to 400F, and line a baking sheet with parchment paper.
• Add the almond meal, Parmesan cheese, eggs, parsley, onion, garlic, salt, and pepper to a large mixing bowl and stir together.
• Add the ground turkey and mix together until everything is evenly combined.
• Use a 1 1/2-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.)
• 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.

For The Sauce:

• 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.
• 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).
• 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.
• Add the parsley, cooked mushrooms, and the meatballs into the pan, combine and cook for 2-3 more minutes… then enjoy!