Turkey Meatballs in Creamy Mushroom Sauce

INSTRUCTIONS

• 1
  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.
• 2
  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.
• 3
  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.
• 4
  Then, transfer the fried meatballs from the pan to the prepared bowl. Add the remaining tablespoon of rapeseed oil and the sliced mushrooms to the pan and sauté for 5–6 minutes over medium heat. After sautéing, pour the chicken broth with cornstarch over the 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 the pan with a lid, and cook for another 8–10 minutes over low to medium heat. During cooking, stir the mixture occasionally to prevent the sauce from sticking to 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.