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.
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 with the flour and butter. Over medium heat, allow the butter to melt and then whisk in the flour. Then in increments, slowly whisk in the beef broth. Let the roux and broth adequately mix before adding in more broth.
Then whisk in the heavy cream and yogurt. Then add in the soy sauce and Worcestershire sauce and simmer until sauce thickens, ~2-3 minutes.
Lastly, transfer the meatballs to the sauce and spoon the sauce over the meatballs. Serve over pasta or with rice. I love this recipe with wide egg noodles.