In a medium bowl, gently combine turkey meat with salt, onion powder and garlic powder; try not to overmix. Set aside.
Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.
Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.
Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.
When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.
To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.