• Combine ground turkey, eggs, breadcrumbs, salt, pepper, cinnamon, garlic powder, onion powder, nutmeg and cloves in a large mixing bowl. Use your hands or a spoon to mix until well combined, but don't over-do it. Overmixing can lead to tough meatballs.
  2 lbs lean ground turkey, 2 large eggs, ½ cup gluten free plain breadcrumbs, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon ground cinnamon, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves
• Form turkey mixture into 2 tablespoon sized balls (you'll end up with around 30 total). Try to keep them even in size, perfection isn't necessary. You can use a cookie scoop for even portioning, but I prefer to eyeball it and use my hands. A cookie scoop can create kind of a "packing" effect and result in dense meatballs.
• Make your sauce mixture: measure beef broth, heavy cream, Worcestershire sauce, Dijon mustard, allspice, cardamom and pepper into a separate mixing bowl. Whisk well and set aside.
  1 can (or 1 & ¾ cups) beef broth, ½ cup heavy cream, ¼ cup Worcestershire sauce, 2 teaspoons Dijon mustard, ¾ teaspoon ground allspice, ½ teaspoon ground cardamom, ¼ teaspoon black pepper
• Measure oil into a skillet over medium-high heat. Sauté meatballs, in batches if necessary, to avoid overcrowding. If the pan gets too full, this can prevent proper browning. Rotate each sphere until golden on all sides. Remove from pan and place on a plate or in a small bowl. Set aside.
  1 tablespoon extra virgin olive oil
• Carefully wipe the skillet out with a paper towel. If there isn't a whole lot of residue from the meatballs, you can skip this step.
• Add more olive oil to the pan and whisk in the gluten free flour to create a roux. Sauté oil and flour together for about 30 seconds, whisking continuously.
  1 tablespoon olive oil, 2 tablespoons gluten free flour
• Slowly whisk in the sauce mixture. Increase heat to high and bring ingredients to a boil, then add meatballs and reduce heat to medium/medium-low. Cover and simmer for about 20 minutes until thickened. Stir occasionally and spoon sauce over the meatballs.
• If you're making rice or noodles to serve with your meatballs, now is a good time to get that going on the side.
• Once sauce has thickened, take lid off skillet, remove from heat and stir in your sour cream until well combined.
• Serve meatballs and sauce (over rice or noodles if you'd like)! Add a sprinkling of fresh chopped parsley or grated parmesan cheese. Both are optional, but delicious.

Storing leftovers:

• Place cooled leftovers in an airtight food-storage container. Refrigerate for up to 3-4 days or freeze for 2-3 months. Reheat in the microwave or in a pot on the stovetop until warmed through completely!