Turkey Meatballs with Maple Mustard Sauce Recipe
These Turkey Meatballs with Maple Mustard Sauce are a flavorful and wholesome dish featuring lean ground turkey meatballs infused with fresh herbs and a touch of almond flour. Pan-seared to a golden brown and then simmered in a creamy, tangy sauce made from Dijon mustard, maple syrup, and mayonnaise, this recipe delivers a perfect balance of savory and sweet flavors. Ideal for a quick weeknight dinner, this recipe serves six and is both gluten-free and packed with protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (about 30 meatballs)
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meatballs
- 1½ pounds 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, divided
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 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 thoroughly until all ingredients are evenly incorporated into a uniform mixture.
- Form meatballs: Scoop out about 1½ tablespoons of the turkey mixture, or use a medium cookie scoop, and roll between your hands to form roughly 30 evenly sized meatballs. Place them 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 the meatballs and cook, turning occasionally, until browned on all sides, about 5 to 8 minutes. Remove browned meatballs to a plate. Add the remaining tablespoon of oil to the pan and pan sear the remaining meatballs similarly, then remove to the plate.
- Make the sauce: Deglaze the skillet by pouring in the chicken broth, scraping the bottom with a spatula to loosen any browned bits for extra flavor. Whisk in the Dijon mustard, maple syrup, and mayonnaise until the sauce is creamy and starts to simmer gently.
- Warm meatballs in sauce: Return all the browned meatballs to the pan with the sauce. Stir gently to coat and cook for a few minutes until meatballs are heated through and flavors meld.
- Garnish and serve: Sprinkle freshly chopped rosemary and thyme over the meatballs for garnish. Serve immediately, enjoying the balance of herbaceous, sweet, and savory flavors.
Notes
- Almond flour keeps these meatballs gluten-free while adding a nice texture.
- Use fresh herbs whenever possible for the best flavor.
- Maple syrup provides a subtle sweetness that complements the Dijon mustard’s tanginess.
- Make sure to brown the meatballs well for optimal flavor and texture before simmering in sauce.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.