These turkey meatballs are seriously the best! They’re garlicky, herby, and simmered in a heavenly maple mustard sauce for a soon-to-be favorite weeknight dinner.
What is there not to love about meatballs? They pack a ton of flavor in one single bite, are so easy to make, and are extremely meal prep friendly. My baked tuna meatballs are a spring/summer go-to. But when fall/winter hits – it’s all about these turkey meatballs.
They’re infused with fresh rosemary and thyme, and when they do a little swim in that sweet mustardy sauce they become highly addictive. Bonus – they’re a leaner meat, so they’ll fill you up without weighing you down.
What’s In This Turkey Meatball Recipe?
This truly is an easy meatball recipe with a delicious sauce that makes it taste like a million bucks. Here’s what you’ll need.
- Ground Turkey: I’m using ground turkey for a lean option. But you can also use ground beef, pork, chicken, or a blend of two meats!
- Egg & Almond Flour: These act as the binder to help hold the meatballs together.
- Onion: A bit of finely diced onion melts into the meatballs and adds that perfect punch of flavor.
- Garlic: Most meatball recipes include two garlic cloves, I add four garlic cloves. The more garlic the better (in my opinion)!
- Herbs: Fresh rosemary and thyme are what give these lighter meatballs a delicious, aromatic flavor.
Now comes the best part… this maple Dijon meatball sauce. It’s sweet and savory with a silky-smooth texture that coats the balls perfectly.
- Chicken Broth: You can use either chicken broth or turkey broth.
- Dijon Mustard: The mustard thickens the sauce and adds that notable spicy flavor.
- Maple Syrup: I love to use maple during the fall, but you could use honey as well, for a honey mustard spin.
- Mayonnaise: Just a little bit of mayo adds a delicious aioli-like flavor to the sauce!
Find the printable recipe with measurements below.
How To Make Homemade Meatballs
Want to know why I love this recipe? There’s very little slicing and dicing involve. All you have to dice is half of an onion and chop a few herbs – that’s it!
- Make the turkey mixture. The secret to tender meatballs is to not over mix them. Which is I always opt for hand-mixing over any other kitchen appliance. Just add the meatball ingredients to a medium bowl, and dig in with your hands!
- Form the meatballs. To make sure you get meatballs that are uniform in size, use a medium cookie scoop. Then roll a ball with your hands and place them on a plate.
- Sear the meatballs. Heat up some oil in the pan and cook half of the meatballs (so that you don’t crowd the pan). Transfer those to a plate, cook the second half, and remove them to the same plate.
- Make the sauce. Deglaze the pan with the chicken broth, then add the Dijon mustard, maple syrup, and mayonnaise. Whisk the sauce until it’s creamy.
- Combine it all together. Add the meatballs back to the pan, toss them in the sauce, and finish the meal off with a sprinkle of fresh herbs!
How To Serve Turkey Meatballs
I love to serve these over rice with a side of roasted vegetables. But there’s endless ways to eat these turkey meatballs.
- Make it a savory zoodle dish by layering a big spoonful over fresh zucchini noodles.
- You can’t ever go wrong with a vegetable mash plus saucy meatballs! Think classic mashed potatoes or a mashed cauliflower.
- Besides dinner or lunch, make these the star appetizer at your next get together! Just serve them up with toothpicks.
Oh Yes, Meatballs = Best Meal Prep Ingredient
Not only do these turkey meatballs taste amazing fresh out of the oven, but they’re even better as leftovers. They can be prepped ahead of time and frozen so you don’t have to spend extra time in the kitchen on a busy weeknight.
- To store: Simply put any leftovers (or the whole batch) in an airtight container and store in the fridge for 3 to 4 days.
- To freeze: If you plan to store these for longer, you can freeze them for up to 3 months.
- For reheating: Make sure to thaw the frozen meatballs overnight in the fridge. When you’re ready to reheat, add them to a pan on the stove or microwave for 1 to 2 minutes, until warmed through.
Turkey Meatball Recipe Video
Want to see how I make these delicious turkey meatballs? Give the video below a watch!
More Easy Dinner Ideas
You can always count on one-pan meals to make dinner a breeze. Give these options a try when you need to get a tasty dinner on the table fast.
- Mediterranean Ground Beef Stir Fry
- Creamy Chipotle Shrimp
- Chicken Stir Fry
- One Pan Chicken and Rice
- Chicken Fajitas
If you make these turkey meatballs, let me know how they turned out! I’d love to hear what you think in the comments below.
Turkey Meatballs with Maple Mustard Sauce
For The Meatballs
- 1½ pound ground turkey
- 1 large egg, lightly beaten
- ½ onion, finely chopped
- ¼ cup almond flour
- 4 garlic cloves, minced
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 ½ teaspoons finely chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
For The Sauce
- 1 cup chicken broth
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 2 tablespoons mayonnaise
- extra fresh rosemary and thyme for garnish
- 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.
- What can I use instead of almond flour? If you’re looking for a nut-free binder, you can use a gluten-free flour blend.
- How can I make the sauce thicker? Add 1 teaspoon of arrowroot powder (mixed with 2 teaspoons of water in a slurry first) to help thicken it up as it simmers in the pan.
- Can I bake the meatballs instead? Absolutely! Just place the meatballs on a baking sheet and bake them for 20 to 25 minutes at 400°F(200°C), until they’re perfectly browned on the outside and cooked through. While the meatballs are cooking, make the sauce in the pan and add the meatballs in when they’re done.