In a large mixing bowl, combine the ground turkey, lightly beaten egg, finely chopped onion, almond flour, minced garlic, chopped rosemary, and thyme. Season with kosher salt and black pepper. Mix until just combined.

Using a medium cookie scoop, portion the meat mixture into roughly 30 equal portions, rolling each into smooth meatballs.

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Cook half of the meatballs for about 5 to 8 minutes until browned, then remove and repeat with the remaining meatballs.

Pour in 1 cup of chicken broth to deglaze the skillet, then whisk together Dijon mustard, maple syrup, and mayonnaise until smooth. Add to the skillet and simmer for about 3–5 minutes.

Return the browned meatballs to the skillet, gently coating them in the sauce. Allow to warm through for about 2 minutes and garnish with fresh herbs before serving.