Lightly toast the bread and break into small pieces.
Mash the chickpeas in a food processor or with a fork.
Combine the bread, chickpeas, turkey, egg, nutmeg, allspice, garlic powder, salt, and pepper in a mixing bowl.
Mix together and roll into meatballs (makes about 16-18 meatballs).
In a saucepan, add the olive oil and cook the meatballs over medium heat (covered) for about 20-25 minutes or until fully cooked (rotating every 5-7 minutes).
Remove the meatballs and set aside.
Place the butter in the same saucepan and melt over medium heat.
Whisk in the almond flour until a "paste" is formed.
Immediately add in the yogurt and broth, then whisk until smooth.
Bring to a simmer over medium-high heat and allow to simmer (whisking continuously) for about 7-10 minutes (or until sauce begins to reduce and thicken).
Remove from heat and allow the sauce to thicken.
Add in the meatballs, coating each one with the sauce.
Serve and enjoy or freeze for later!