1. In a large bowl, combine ground turkey, breadcrumbs, egg, Parmesan, onion, garlic, parsley, salt, pepper, and thyme. Mix until just combined—don’t overwork.

2. Shape into 1 to 1.5-inch meatballs using your hands or a cookie scoop.

3. Heat olive oil in a skillet over medium heat. Brown meatballs in batches on all sides (5–7 minutes). Transfer to a plate.

4. In the same skillet, melt butter. Whisk in flour to form a roux. Cook for 1 minute.

5. Gradually add chicken broth, then Dijon mustard and onion powder. Simmer until thickened (3–5 minutes). Season with salt and pepper.

6. Return meatballs to the skillet. Cover and simmer 10–12 minutes, until fully cooked (internal temp 165°F).

7. Serve warm, garnished with thyme or parsley if desired.