5 from 261 votes
Turkey Meatballs with Maple Mustard Sauce
This recipe for Turkey Meatballs with Maple Mustard Sauce uses ground turkey combined with almond flour, fresh herbs, and aromatics to form moist meatballs browned until golden. The sauce is a smooth blend of chicken broth, Dijon mustard, maple syrup, and mayonnaise, creating a creamy, tangy glaze that complements the mild turkey and herb flavors. The meatballs can be pan-fried or baked for convenience and paired with the rich sauce served over or alongside them.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
6
servings
Calories:
315 kcal
Course:
Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 315
% 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.