For the meatballs:

1. In a large bowl, combine the ground turkey, egg, breadcrumbs, garlic, parsley, allspice, nutmeg, salt, pepper and onion powder. Use your fingers to gently combine all the ingredients together, being careful to not over-mix.
2. Use a medium-sized cookie scoop to scoop the meat mixture into balls. Gently running them in between your palms to round them out.
3. Heat the olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, about a couple minutes per side. Set the meatballs aside.

For the sauce:

1. After the meatballs have been browned, use the same skillet to make the sauce. Reduce the heat to medium-low. Add in the butter and melt. Whisk in the flour to create a roux – it should be a golden paste.
2. Whisk in the heavy cream, Dijon mustard and Worcestershire sauce. Whisk in the chicken stock.
3. Bring the sauce to a simmer and then add the meatballs back into the pan to simmer in the sauce. Reduce the heat to low and allow the meatballs to simmer for about 30 minutes, rotating the meatballs and basting them with the sauce halfway through. The meatballs should be cooked through to 165 degrees internal temperature.
4. Serve the meatballs over mashed potatoes, or buttered egg noodles and enjoy!