To a large bowl, add the turkey, onion, garlic, egg, almond flour, seasoning, S&P, mixing gently until just combined.

Using damp hands, form the mixture into 2-inch meatballs. (Damp hands keep the meat from sticking too much.)

In a large skillet, heat the oil over medium heat until it shimmers. Add the meatballs, working in batches as needed so as not to overcrowd the pan, and cook on three sides until golden brown, 2-3 min per side.

Remove the meatballs from the skillet and add 2 more tbsp of avocado oil.

Add the mushrooms and onions, spreading them out as much as possible, and allow them to cook, stirring infrequently, for about 7 min until the onions are softened and the mushrooms are mostly golden (Note: Do not salt them at this point! They will sweat and steam and not get as golden brown.)

Stir in the garlic, sage, thyme, and 1 tsp of salt and allow to cook for 1-2 more min.

Add the tamari, ¾ of the chicken broth, and the coconut cream to the skillet, stirring to deglaze any bits that have stuck to the bottom.

Add the arrowroot starch to the remaining broth and whisk until no lumps remain. Pour the starch mixture over the mushrooms and stir to combine.

Let simmer for 2-3 min while the mushroom gravy thickens, then return the meatballs to the skillet.

Reduce the heat to low and simmer for 5 more min, tossing the meatballs occasionally in the sauce.

Serve with fresh parsley and enjoy!