Preheat the oven to 350°F (175°C). In a large mixing bowl, crumble the ground turkey and add in the large eggs, granulated garlic, salt, black pepper, and finely grated onion. Stir in the boxed stuffing mix until well-combined.

Using a standard ice cream scoop, portion out the mixture and shape it into uniform meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.

Heat a large skillet over medium-high heat and add a combination of butter and olive oil. Once melted, add the meatballs in batches, searing them for about 1 to 2 minutes on each side until golden brown.

Return all browned meatballs to the skillet and pour in the low sodium chicken broth along with the dried thyme. Cover and transfer to the oven, baking for approximately 20 minutes, or until the internal temperature reaches 165°F.

While the meatballs bake, make the gravy by melting some butter in a saucepan, whisking in the flour to create a roux. Gradually add some of the cooking liquid, stirring until thickened.

Remove the meatballs and transfer to a serving dish. Drizzle the gravy over the top and serve over mashed potatoes or egg noodles.