In a large bowl, combine the turkey, sage, garlic powder, mace, pepper, salt, allspice, and cloves. Divide and shape mixture into 32 meatballs.
Add the chicken broth to a large skillet and bring to boiling over medium-high heat. Add the meatballs. Cover and cook for 5 to 8 minutes or until turkey is no longer pink. Remove and drain on paper towels.
Lightly brush 1 sheet of phyllo with some of the melted butter. Place another phyllo sheet on top; brush with some butter. (Cover remaining phyllo with a damp towel.)
Cut phyllo stack into twelve 4-inch squares, discarding extra phyllo around edges. Place a meatball in the center of each square and bring the four corners together to form a package. Twist to seal; brush with butter. Repeat with the remaining phyllo, butter, and meatballs.
Place packages on baking sheets. Bake in a 350 degree F oven about 12 minutes or until phyllo is golden.
Remove the baked meatball-phyllo packages from the oven and tie the tops with a blanched chive. Serve warm with Herbed Mustard Sauce. Makes 32.
You can make the Herbed Mustard Sauce and turkey meatballs ahead and chill in the refrigerator. Then, wrap cold meatballs with butter-brushed phyllo dough squares and bake as above.
In a blender container, combine Dijon-style mustard, lemon juice, olive oil, garlic, snipped fresh thyme or dried thyme, snipped fresh rosemary or dried rosemary, salt, and pepper. Cover and blend until smooth. Refrigerate until serving time. Makes 1/3 cup.