1 pound ground turkey breast
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
3/4 cup chicken broth
3 tablespoons sour cream
2 tablespoons chopped fresh parsley
Mix together salt, allspice, and pepper in a medium mixing bowl. Add turkey and gently mix with hands. Shape into 24 (1-inch) balls.
Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs and cook until browned, about 3 minutes; lower heat to medium and cook 3 more minutes, gently shaking pan.
Using a slotted spoon, transfer meatballs to a plate.
Add broth to the same skillet, increase heat to medium-high, and simmer until liquid is reduced by half, about 5 minutes.
Whisk in sour cream and cook 1 minute more. Add meatballs.
Sprinkle with parsley and serve hot.
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