Step 1

Add the fresh parsley and basil to a blender and process, or finely chop. Add the chopped herbs to a mixing bowl, along with ground turkey, nutritional yeast, and salt. Combine without over mixing.

Step 2

Roll mixture into balls with a 1 1/2 in. diameter.

Step 3

Cook meatballs in a skillet over medium heat for 10-15 minutes or until cooked through, using a pair of tongs to carefully rotate them every couple of minutes so that they can cook evenly. Remove from skillet and set aside.

Step 4

Add diced mushrooms to the skillet (add oil or broth to the pan if needed) Cook the mushrooms for 5-6 minutes or until tender, seasoning evenly with salt and pepper.

Step 5

Stir in the arrowroot flour and reduce heat to medium low. Let cook for 1 minute, stirring.

Step 6

Add the broth and milk and let that simmer for  2-3 minutes to allow the liquid to thicken. You can add more broth for a runnier consistency and more arrowroot for a thicker texture.

Step 7

Season with salt, pepper, and fresh parsley to taste. Add meatballs back to pan and enjoy!