Put 1 tsp of oil in a large skillet or stock pot over medium heat. Add onion and garlic. Saute until onions are cooked through, then remove from heat to cool.

Place turkey, egg, bread crumbs, salt, thyme, and black pepper in a large bowl. Add the cooked onions and garlic. Mix thoroughly by hand.

Roll the mixture into small meatballs (around 1¼-inches in diameter). I got 30 meatballs.

Put ½ Tbsp of oil in the skillet or stock pot you used for the onions. Add half the turkey meatballs (15). Turn as each area of the meatball browns. Remove meatballs, place in a bowl and set aside. Heat the remaining ½ Tbsp of oil and cook the remaining (15) turkey meatballs. When they are nearly done, add the garlic for the sauce, and stir gently to cook. Return the first batch of meatballs back to the pan.

Whisk the almond butter into the chicken broth. Add to the pot along with the buttermilk, sundried tomatoes, and basil. Stir.

Bring sauce to a rolling boil. Reduce sauce by half, about 15 to 20 minutes, stirring frequently. Watch it closely, so you don't boil all that yummy sauce away! Serve meatballs and sauce over brown rice and enjoy!