Preheat the oven to 400°F.
In a medium sized bowl, combine ground turkey, breadcrumbs, white onion, soy sauce, parsley, egg, spices and water until combined. Roll meatballs into a small/medium size. Using a cookie scoop helps to make uniform meatballs and use a little olive oil on your hands if the meatballs are sticky. You should have ~20 meatballs.
1 lb. ground turkey, 1/3 cup plain breadcrumbs, 1/2 small white onion, finely diced or grated using a box grater (~1/3 cup), 1 Tbsp. soy sauce (or 1/2 tsp. salt), 1/4 cup fresh parsley, chopped (or 2 Tbsp. dried), 1 large egg, 1/4 tsp. nutmeg, 1/4 tsp. allspice, 1/4 tsp. white pepper, 1/4 tsp. cardamom, 1 Tbsp. water
Place the meatballs on a baking sheet lined with parchment paper. Bake in the oven for 15 minutes or until the meatballs reach an internal temperature of 165°F.
Next, make the gravy. Using a nonstick skillet or cast iron, start by making the roux: over medium heat, allow the butter to melt and then whisk in the flour. Whisk for about 30 seconds or so to get rid of the floury taste. Then in increments, slowly whisk in the beef broth. Let the roux and broth adequately mix before adding in more broth.
4 Tbsp. butter, unsalted, 4 Tbsp. all-purpose flour, 2 cups beef broth
Next, whisk in the heavy cream and yogurt until smooth. Then add in the soy sauce and Worcestershire sauce and simmer until sauce thickens, ~2-3 minutes.
1/2 cup Greek yogurt, plain (or sour cream), 1/3 cup heavy cream, 1 Tbsp. soy sauce, 1 Tbsp. Worcestershire sauce
Lastly, transfer the cooked meatballs to the sauce and spoon the sauce over the meatballs. Taste and adjusting seasonings, adding more salt or pepper as desired. Serve with pappardelle pasta, wide egg noodles, mashed potatoes, etc. and garnish with parsley or chives and freshly ground black pepper.
salt and pepper, to taste, garnish: fresh parsley or fresh chives and black pepper