Turkey Meatballs

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.

Turkey meatballs in a pan with maple mustard sauce with a spoon.

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.

Ingredients for turkey meatballs on a table

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!
Turkey meatballs in a sauce in a pan with a spoon

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.
Pouring sauce over turkey meatballs with a spoon

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.

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.

a large pan with turkey meatballs next to fresh herbs

Turkey Meatballs with Maple Mustard Sauce

4.96 from 48 votes
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 6 servings
Yield: 30 meatballs
Author: Lisa Bryan
Garlicky, herby turkey meatballs covered in a heavenly maple mustard sauce makes for one delicious and easy dinner idea!


For The Meatballs

  • 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.
    Mixing turkey meatball ingredients in a bowl
  • 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.
    Raw turkey meatballs on a white 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.
    Cooking turkey meatballs in a large pan
  • 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.
    A large pan filled with turkey meatballs in a maple mustard sauce

Lisa’s Tips

  • 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.


Calories: 315kcal, Carbohydrates: 13g, Protein: 30g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 617mg, Potassium: 451mg, Fiber: 1g, Sugar: 9g, Vitamin A: 104IU, Vitamin C: 2mg, Calcium: 49mg, Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: Meatball Recipe, Turkey Meatballs
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111 comments on “Turkey Meatballs”

  1. Hi. These look delicious. To make ahead would you complete and refrigerate everything together then reheat in the pan the next day or keep the sauce and meatballs separate until ready to reheat.
    Thanks!5 stars

  2. This recipe is one of my favorite meatball dinners! It’s a nice, comfort meal for this time of the year. I could honestly have this once a week and not be sick of it. I’ve shared the recipe with plenty of people. Thank you Lisa! Planning meals can be difficult but you nailed it with every recipe I’ve tried on your blog.5 stars

  3. This was really good! I don’t typically enjoy turkey meatballs but I enjoyed the texture of these. Maybe it was the almond flour. I served them with cauliflower mashed potatoes and an apple-celery slaw.5 stars

  4. The recipe is really wonderful.  I love your recipes.  We served the Greek sheet pan chicken recipe to friends a few months ago and they were over the moon, as were my friends to whom I served a rich hot chocolate to on Christmas.

    I opted to bake the meatballs and 400 degrees was too high. I had to pull them out early because the bottoms started burning. The meatballs made 30 in the batch so I know they were the same size.

    Thanks, Susie5 stars

  5. I just now ate a meatball. So good! I baked the meatballs and shortly simmered them in the sauce. Yum!5 stars

  6. I made these for dinner last night and my family and I loved them! The flavor of the sauce is very tasty and the fresh herbs gave it a nice touch! Thank you for creating fabulous recipes!5 stars

  7. Hi! These have been on my list since the video came out and I finally had the chance to make them tonight. The only substitutions I made were chicken instead of turkey and dried seasonings instead of fresh. While the flavor was so wonderful, I found them to be slightly dry inside. Did I over cook them on the skillet? What can I do in the future to make them a little juicier? Thanks!5 stars

    • Hi Summer – it sounds like you may have overcooked them slightly. But keep in mind that white meat (chicken, turkey, etc) is never going to be as juicy as pork and beef meatballs. The onion usually helps to keep the meatballs moist, so you might want to add a little bit more next time. :)

  8. Thanks Lisa for another great recipe. I modified a few ingredients just to personal preference – omitted almond flour, used 1 lb ground organic turkey plus 1 lb ground organic grass fed beef 85/15. I baked them at 325 F for 35 minutes. The sauce is very tasty. I didn’t have any chicken stock on hand so I used water plus 1/2 teaspoon Tamari. I did use the 1 tsp Arrowroot to thicken the sauce some and it turned out really nice. I read the other comments about the mayo sometimes not dissolving so I mixed the mayo and mustard together first and it worked out well. Delicious!!5 stars

  9. Made this tonight with 2 lbs of turkey and it was great! Didn’t have almond flour so I used panko, and an extra egg. I whisked some tapioca starch into the sauce to thicken it up. I think next time I’ll whisk everything together first (with some vinegar) like some other commenters mentioned to brighten the flavor and also to smooth the sauce out – the mayo didn’t fully incorporate. 
    I pan fried a few meatballs but quickly realized I didn’t have time to do that for every batch, so baked the rest. They were good both ways, and the yummy brown bits helped flavor the sauce nicely. 5 stars

  10. Hi Lisa I love all your recipe I can’t wait for you book question about the turkey can I subtitlud the turkey for ground chicken 

  11. This recipe is so good. Next time I’m going to try baking the meat balls. Cooking them on the skillet was too cumbersome for me but they were definitely delicious4 stars

  12. This is amazzzzing!
    My kids beg for more, all our guests can’t get enough.
    Lisa you out did yourself.
    Thank you!5 stars

  13. Love it 😋 5 stars

  14. Ohhhhh that sauce is sooo heavenly. Wow. One of the best things I’ve ever tasted, for real. I will be making chicken with the pan sauce in addition to this recipe. I served mine with boiled mini potatoes and stir fried green beans.

    One thing I noticed (when making round 2 of the sauce, haha) is it’s better to mix the syrup, Dijon and mayo before adding to the pan – less little chunks of the mayo and mustard. I did make your mayonnaise recipe and it turned out great!!

    Honestly meatballs are not a weeknight recipe for me – as a mom and a slow cook. It was labor and time intensive for me to cook these on the stovetop) I did use 2 lbs of meat, so it was a lot of meatballs). I think next time I’ll try making this into a meatloaf – I’ve always found baked meatballs to be dry.

    That aside, this was soooo good that I would take the time to make it and clean my messy kitchen up again (on a slow weekend). Thank you Lisa for the amazing recipes you provide!5 stars

    • I would give the baked version a try and see how you like it! I think once you mix it in with the sauce after it’s been baked, it will help bring moisture back. But, I’m glad you enjoyed this recipe overall.

  15. Can you use an air fryer for this recipe?

    • I haven’t tried making the meatballs itself in an air fryer, but if you do try, I’m curious to know how it turns out!

  16. This is delicious Lisa! I used chicken but followed the rest as per your recipe- so so good! Made it twice already. Thank you for the amazing recipies.5 stars

  17. This is delicious Lisa! I used chicken but followed the rest as per your recipe- so so good! Made it twice already. Thank you for the amazing recipies.5 stars

  18. It’s amazing what kind of fun and yummy dishes you can make with what you already have in your cupboards! Granted I did use panko instead of almond flour and oregano instead of thyme and it worked great. But the sauce is just so… 👌🏻 *chefs kiss* … I’m gonna make it for everything now. Chicken, salmon, on top of icecream… (lol jk, but it’s seriously that good)5 stars

    • The maple mustard sauce is honestly what really makes this dish! Glad this came together perfectly though with what you had on hand :)

  19. Omg delicious..that’s all I have to say.5 stars

  20. Delicious! I tried this last night and followed the recipe exactly and it turned out great. I served with some smashed and roasted potatoes and green beans. The recipe is easy and the sauce is SO delicious.5 stars

  21. Delicious! I used chicken instead of turkey, honey instead of maple syrup, and panko instead of almond flour due to a nut allergy. The meatballs are really well seasoned, even with dried herbs. I added a splash of apple cider vinegar to the sauce to boost the mustard flavor just a bit. Brought it over the top. A winner for sure.5 stars

  22. Just made this tonight for dinner. Easy to make! My husband loved it so much that after his 2nd helping he would have had a 3rd one, but he was to full. I served it over rice. The only substitution was using only 2 Tbl spoons of Dijon and added 2 Tbl spoons of yellow mustard to lower the sodium due to my restrictions. Another winner for our menu rotation.5 stars

  23. Just tried this recipe. The flavour is lovely. I’m doing more meal prep and these will definately go on my list of go-to items.

  24. Thanks for another fabulous recipe, Lisa! You consistently turn out my favorite recipes on the inter webs and beyond. 5 stars

  25. Thank you for this tasty recipe. I so enjoy your website, Lisa, and share it often. I have made your turkey meatball dish without flour, as well as cassava flour and these two option are also wonderful. I for one of many, many are so glad and grateful you’re here. Thank you again!🌿 Cynthia5 stars

  26. Made this tonight and it was amazing! I always struggled with how to turn ground turkey into a tasty meal. Thank you Lisa for this recipe.5 stars

  27. I made these tonight and I was a bit disappointed in the outcome. User error for sure…not the recipe or instructions. My meatballs started to come apart in the pan and even though I had the heat on medium, I think my stove top was too hot. I’ll try again and make a couple adjustments. Any thoughts on how to keep my meatballs in tact?

  28. Thank you so much for this recipe Lisa! I used a three-pound package of turkey and used half for the meatballs and the other half for meatloaf. I omitted the syrup to make it diabetic friendly. My husband and I loved it!5 stars

  29. Thank you for sharing your meatballs recipe.  Made it for dinner tonight, oh so delicious, next time I’ll have it with rice, the wheat pasta didn’t quite taste the same.  And yeah, it made a big mess on the stove but it was so worth it.😋 


    P.S.  Your overnight oats is also a keeper.

  30. These are so delicious! You’ll want bread or rice or something to sop us that sauce, which is not cloyingly sweet but very well balanced. Also, don’t freak when you put in the Mayo and it looks like it’s curdling- just keep stirring and in a few minutes it will become creamy. Also, be sure to fully cook the meatballs before you remove them the first time. Really this recipe is just about perfect! Another hit from Lisa!5 stars

  31. I made this meatball recipe for dinner the same day that it was posted online, and it was a huge success! The only change I made was to use all purpose flour instead of the almond flour. I’ll definitely make it again. I can’t eat beef for health reasons, and I’ve been looking for good ground turkey recipes and am glad I found this one. Thanks, Lisa!5 stars

  32. Can you use dry herbs? They are kind of hard so not sure if they soften while cooking?

  33. I really enjoyed this recipe. Very easy to make. I will definitely make this again. The sauce was so good!! Thank you!5 stars

  34. 🤩 WOW. I  am not a meatball eater. My husband loves them but he’s highly particular about his meatballs. These were a hit.!😋They were tender and flavorful. (I had one for breakfast LOL). They are a  great autumn dish. I can see the these  as an appetizer or a full meal. The sauce for these… hello you had me at maple syrup LOL. 🙃 So delicious! Give them a try at least once. 5 stars

  35. I’m making these today. And this might be silly to some but is there a way to quantify certain ingredients. For example in this recipe you call for a half of a chopped onion. So in my onion basket I have a probably 7 inch diameter onion and a 3 inch diameter onion. Both would yield a lot different measurement. I don’t know if that would make a difference in this instance I’m not worried about it I like onion I’m just saying for other recipes that might be not as forgiving if you use too much of an ingredient. And I feel it goes for things like carrots when people call for two carrots or potatoes etc.Does that even make sense?

    • Absolutely! Moving forward, I’m going to do a better job in specifying weight and sizes of certain ingredients as I know it differs across different states and even countries. But for this recipe, a little more onion isn’t a bad thing :)

  36. No leftovers!  Need I say more about this delicious dinner.5 stars

  37. Dear Lisa thank you for this wonderful recipe! Ground turkey is not very common in my part of the world but I managed to buy some. Did your recipe,  sans the mayo because I was out of it, the result was mind blowing. My daughter 11 and my mom 67 LOVED the taste. The balls are super moist and the sauce is just to die for! Will be making those again soon, actually my daughter called my husband to report what a delicious lunch she had and how I will make it  for him soon! I served it with roasted potatoes and carrots. Your cooking never disappoints, from a far away land thank you!5 stars

    • If you don’t have access to ground turkey, you can also use any other ground meats. But, happy to hear the whole family enjoyed these meatballs Lina!

  38. The turkey meatballs were DELICIOUS!
    I followed your detailed instructions and the family and I enjoy the scrumptious results😋5 stars

    • Thrilled to hear everyone loves these turkey meatballs! It’s surely a recipe that will be on repeat all autumn and winter :)

  39. Another delicious recipe! I can’t say i would’ve cooked anything like this before, but if Lisa makes it then I know it’s good. I forgot fresh herbs, so i used a 1/2 tsp each of tried. turned out great! whole family loved it! I served it with rice and roasted broccoli and brussels. great meal!5 stars

  40. These meatballs were amazing! So much flavor!! I loved the simplicity of the recipe! Thank you!5 stars

  41. So happy you are back on You Tube Lisa. This recipe is such a winner. Never made meatballs with a sauce before but this dish just hits the spot. Everybody in my house loved them. This one will be on repeat!5 stars

  42. Lisa, Can I bake these in the oven instead of pan frying?

  43. This recipe sounds delicious!
    Could you bake the meatballs instead of frying them?  I generally bake any meatballs I make. 
    Thank you

  44. Good morning Lisa! 🌞
    Congratulations on turning in your manuscript! ✨ WooHoo!!✨
    I’m looking forward to your behind-the-scenes post, sounds fun!
    These turkey meatballs look great, it’s an easy-peasy recipe, my favorite kind of recipe.
    I’m going with the baking method on these little guys.
    I plan on doubling the recipe for a friends gathering.
    The sauce is what’s really got me hooked, I’m a big sauce person…LOL!
    Have a nice day Lisa!🌼

    • Thanks so much for all your support Dalila! Can’t wait for you to make these turkey meatballs… especially that sauce :)

  45. Hello! This recipe looks yummy :-) What can I use to substitute the mayo? Would a vegan mayo work? Thank you :-)

  46. These look amazing! I have found that I’m not a big fan of the texture of almond flour in meatballs … wonder if there’s another flour you would suggest trying as a substitute? 

    • You can use other types of flour if you can’t have almond flour. It’s just used as a binder, along with the egg.

  47. Hi Lisa,
     Can all-purpose flour be used in substitution to almond flour?

  48. Do you think the turkey can be replaced by chicken? 
    Thanks!5 stars

  49. Will be making this soon can i use mushrooms and tofu for the meatballs and can i use vegetable broth and vegan mayo for the sauce as am a vegan i will let you know how it goes with mushrooms /tofu / vegetable broth and vegan mayo once i made this perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

    • I haven’t tried making vegan meatballs yet, but let me know how it turns out! As for the mayo, yes you can use a vegan mayo.