Put 1 teaspoon of oil in large skillet over med heat. Once hot add onion & garlic. Saute until onions are cooked through, then remove from heat to cool.

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

Roll the mixture into small meatballs. (around 1 - 1 ¼ inches in diameter)

Put a ½ tbs of oil in skillet, over med-high heat. Add half the turkey meatballs. Turn as each area of the meatball browns. Remove meatballs, to bowl. Then add the remaining ½ tbs of oil and cook the remaining turkey meatballs. When they are nearly done add the garlic for sauce, and stir gently to cook.

While meatballs are cooking, whisk the almond butter into the stock.

Once the garlic is cooked put the first batch of meatballs back in pan with the rest, and add the stock, buttermilk, sun-dried tomatoes and basil. Stir.

Once the sauce starts to bubble, reduce heat to simmer.

Sauce should reach ideal thickness in 45-60 minutes.

Serve over rice, noodles, or starch of choice.