Mix the meatballs: In a large bowl, combine ground turkey, breadcrumbs, onion, egg, parsley, salt, pepper, garlic powder, allspice, and nutmeg. Use a fork or your hands to mix gently until just combined. Don’t overwork the mixture.

Shape: Roll into 18–22 meatballs, about 1 to 1 1/4 inches each. Place on a plate and chill in the fridge for 10 minutes to help them hold their shape.

Sear: Heat olive oil in a large nonstick skillet over medium heat. Add meatballs in a single layer, leaving space between them. Brown on all sides, about 6–8 minutes total. Transfer to a plate; they will finish cooking in the sauce.

Make the roux: In the same skillet, reduce heat to medium-low. Add butter. Once melted, whisk in flour and cook, stirring, for 1–2 minutes until lightly golden and nutty.

Build the sauce: Slowly whisk in broth, a little at a time, to avoid lumps. Stir in Dijon and Worcestershire. Bring to a gentle simmer and cook for 3–4 minutes, stirring, until slightly thickened.

Finish with yogurt: Turn heat to low. In a small bowl, whisk Greek yogurt with a few spoonfuls of hot sauce to temper it. Stir the tempered yogurt into the skillet until smooth. If you like a touch of acidity, add lemon juice.

Simmer meatballs: Return meatballs and any juices to the pan. Simmer on low for 6–8 minutes, spooning sauce over them, until cooked through (165°F internal temperature). Adjust salt and pepper to taste.

Serve: Spoon the meatballs and sauce over egg noodles, mashed potatoes, or your favorite base. Garnish with parsley and a grind of black pepper.