Turkey Meatballs with Maple Mustard Sauce Recipe
These Turkey Meatballs with Maple Mustard Sauce offer a flavorful and moist alternative to traditional meatballs, combining lean ground turkey with fresh herbs and a tangy, sweet maple mustard sauce. Perfect for a comforting dinner, these meatballs are pan-seared to a golden brown and finished in a creamy sauce made with Dijon mustard, maple syrup, and mayonnaise, creating a delicious balance of savory and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meatballs
- 1½ pound ground turkey
- 1 large egg, lightly beaten
- ½ onion, finely chopped
- ¼ cup almond flour
- 4 garlic cloves, minced
- 1½ teaspoons finely chopped fresh rosemary
- 1½ teaspoons finely chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
Maple Mustard Sauce
- 1 cup chicken broth
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 2 tablespoons mayonnaise
- Extra fresh rosemary and thyme for garnish
Instructions
- Make turkey mixture: In a large bowl, combine the ground turkey, lightly beaten egg, finely chopped onion, almond flour, minced garlic, fresh rosemary, fresh thyme, kosher salt, and black pepper. Use your hands to mix everything thoroughly until fully combined.
- Form meatballs: Scoop out 1½ tablespoons of the turkey mixture (or use a medium cookie scoop) and roll the mixture between your hands to form approximately 30 evenly sized meatballs. Place the formed meatballs on a plate, ready for cooking.
- Pan sear meatballs: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add half of the meatballs and cook, turning occasionally, until they are browned on all sides, about 5 to 8 minutes. Remove the browned meatballs to a plate, add an additional tablespoon of oil to the skillet, and repeat the process with the remaining meatballs. Once browned, remove all meatballs and set aside.
- Make the sauce: In the same skillet, deglaze by pouring in the chicken broth, using a spatula to scrape up any browned bits from the bottom. Add the Dijon mustard, maple syrup, and mayonnaise, whisking everything together until the sauce is smooth and creamy. Allow the sauce to simmer gently to thicken slightly.
- Warm meatballs in sauce: Return all the browned meatballs to the skillet, stirring gently to coat them with the maple mustard sauce. Warm through for a few minutes until the meatballs are cooked completely and the sauce is well integrated.
- Serve: Transfer the meatballs and sauce to a serving dish and garnish with extra fresh rosemary and thyme. Serve hot as a main course with your choice of sides.
Notes
- Almond flour is used as a gluten-free binder, but you can substitute with breadcrumbs if not avoiding gluten.
- Ensure the internal temperature of turkey meatballs reaches 165°F (74°C) for safe consumption.
- Maple syrup adds sweetness balancing the tangy mustard; adjust quantity to taste.
- You can prepare meatballs ahead of time and refrigerate before cooking.
- Use a medium cookie scoop for uniform-sized meatballs to ensure even cooking.
