Turkey Meatballs with Maple Mustard Sauce
User Reviews
5
Turkey Meatballs with Maple Mustard Sauce
Description
The meatballs are crafted from ground turkey mixed with almond flour as a binder, along with onion, garlic, fresh rosemary and thyme, egg, salt, and pepper. The mixture is portioned into small balls and browned in olive oil in batches to develop a crust and cook through.
After browning, the pan is deglazed with chicken broth to lift browned bits, then Dijon mustard, maple syrup, and mayonnaise are whisked in to create a creamy, slightly sweet sauce. The meatballs are returned to the pan to warm through and soak in the sauce flavors. Fresh herbs are used as a garnish.
This dish balances the mild, lean turkey with the sweetness of maple syrup and pungency of mustard, while the almond flour keeps the meatballs tender without gluten. Baking meatballs at 400°F is an alternative method for hands-off cooking.
Practical tips include substituting almond flour with a gluten-free blend if nut allergies are a concern, thickening the sauce with arrowroot slurry if desired, and baking meatballs separately while making the sauce on the stove, then combining before serving.
Ingredients
For The Meatballs
- 1½ pound ground turkey
- 1 egg lightly beaten, large
- ½ onion finely chopped
- ¼ cup almond flour
- 4 garlic minced, cloves
- 1 ½ teaspoons rosemary finely chopped fresh
- 1 ½ teaspoons thyme finely chopped fresh
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 3 tablespoons extra-virgin olive oil
For The Sauce
- 1 cup chicken broth
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 2 tablespoons mayonnaise
- rosemary extra fresh, for garnish
- thyme extra fresh, for garnish
Instructions
- To a large bowl, add the turkey, egg, onion, almond flour, garlic, rosemary, thyme, salt, and pepper. Use your hands to mix everything together, until fully combined.
- Measure out 1 1⁄2 tablespoons of mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming approximately 30 meatballs. Place the meatballs on a plate.
- Heat 2 tablespoons of oil in a large pan on medium heat. Add half of the meatballs to the pan and brown on all sides, about 5 to 8 minutes. Remove the first batch of meatballs to a plate, add another tablespoon of oil to the pan, and repeat with the remaining half of meatballs. Once the second meatballs are cooked, remove them to the plate as well.
- Deglaze the pan by adding the chicken broth, and use a spatula to scrape up any bits off the bottom. Then add the Dijon mustard, maple syrup, and mayonnaise. Whisk everything together and let the sauce simmer until it's creamy. Add the meatballs back to the pan and warm through. Garnish with additional fresh chopped herbs before serving.
Notes
- For a nut-free option, replace almond flour with a gluten-free flour blend.
- To thicken the maple mustard sauce, add 1 teaspoon arrowroot powder mixed with 2 teaspoons water while simmering.
- You can bake the meatballs at 400°F for 20–25 minutes instead of pan-frying, then warm them in the sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 617mg | 26% |
| Potassium | 451mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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