I look forward to making these turkey meatballs every fall and winter! They’re packed with garlic and herbs, simmered in the most heavenly maple mustard sauce, and are easy to make in one pan.
Why You’ll Love These Turkey Meatballs
I really love that you can make different meatballs for each season. And when the weather cools and autumn hits, these turkey meatballs are one of the first recipes on my seasonal to-do list. Instead of Italian meatballs with marinara sauce, these turkey meatballs are infused with fresh rosemary and thyme and simmered in the most luxurious and creamy maple mustard sauce. Honestly, the sauce alone gets me every single time! I even make extra to drizzle on roasted turkey for Thanksgiving (hint, hint). But here are a few more reasons to love this turkey meatball recipe:
- It’s light yet comforting. Similar to my turkey meatloaf or turkey burgers, ground turkey is a great option for a lean source of protein.
- It’s ready in about 30 minutes. And if you bake the meatballs (see the recipe card notes), it’s even quicker!
- It can be served in endless ways. It’s equally loved as a holiday dinner or party appetizer. Plus, I’ve got even more fun ideas below.
Turkey Meatball ingredients
- Ground Turkey: I’m using ground turkey for a leaner option, but you can also swap in ground beef, pork, chicken, or even a blend of two meats.
- Egg & Almond Flour: These act as the binder that keeps the meatballs from falling apart.
Onion & Garlic: Most meatball recipes call for two cloves of garlic, but I’m using four. The more garlic, the better, if you ask me! - Herbs: Fresh rosemary and thyme add that cozy, aromatic flavor that makes these meatballs feel extra special.
- Chicken Broth: For the sauce, either chicken broth or turkey broth works. So feel free to use what you have on hand.
- Dijon Mustard & Mayonnaise: The mustard thickens the sauce and brings that signature tangy, slightly spicy flavor, while the mayo gives it a creamy, aioli-like finish.
- Maple Syrup: Maple adds the perfect touch of fall sweetness. But you could also swap in honey for a honey mustard version.
Find the printable recipe with measurements below.
How To Make Turkey Meatballs
Step one: Make the meatball mixture by mixing the ground turkey, egg, almond flour, onion, garlic, and herbs with your hands. My secret to tender meatballs is not over-mixing. That’s why I always use my hands instead of a mixer!
Step two: To keep your meatballs the same size (so they cook evenly), use a medium cookie scoop. Roll each portion between your palms into a ball, then set them on a plate.
Step three: Heat a little oil in a pan and cook half the meatballs first. This way, you don’t overcrowd the pan. Once they’re browned and cooked through, transfer them to a plate, then repeat with the second batch.
Step four: Now for the sauce! Deglaze the pan with chicken broth, then whisk in Dijon mustard, maple syrup, and mayonnaise until it’s silky and creamy. Add the meatballs back in, toss to coat them in that delicious sauce, and finish them off with a sprinkle of fresh herbs.
Ways To Serve
- With roasted veggies: Pair the meatballs with sides like roasted Brussels sprouts, roasted broccoli, or garlic herb roasted potatoes. For a seasonal twist, try my Parmesan herb roasted acorn squash.
- On mashed veggies: Saucy meatballs topped on a creamy mash are always a delicious combination. Think mashed potatoes, cauliflower mash, mashed sweet potatoes, or even mashed butternut squash.
- As a party appetizer: I love making this as a savory Christmas appetizer. Just stick a toothpick in each one and serve on a platter. They’ll disappear fast!
Storage Tips
These turkey meatballs taste amazing fresh out of the oven, but they’re just as good for leftovers or meal prep. Store them in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge and then reheat on the stovetop or in the microwave until warmed through.
More Meatball Recipes
- Chicken Meatballs: Topped with fresh chimichurri.
- Tuna Meatballs: Perfect for a light snack.
- Fennel Pork Meatballs: So juicy and delicious.
If you try this turkey meatball recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- Le Creuset Braiser Pan My favorite enameled cast iron pan!
Ingredients
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
Instructions
- Make turkey mixture. 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.
- Form meatballs. 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.
- Pan sear meatballs. 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.
- Make the sauce. 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.
- Serve. Add the meatballs back to the pan and warm through. Garnish with additional fresh chopped herbs before serving.
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 when they’re done.
- Storage tip: Keep leftovers in the fridge for 3 to 4 days or freeze for up to 3 months. Thaw overnight and reheat on the stove or in the microwave until warmed through.
Nutrition
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This recipe was originally published October 2021, but updated to include new photos and nformation for your benefit!
Very tasty and umami. Everyone enjoyed. Thanks for sharing. New staple.
Glad everyone loved these turkey meatballs, Margarida!
Great to have prepared & in the freezer for last minute Quick Protein Snack!
Definitely a great protein snack! Enjoy, Karen.
Delicious and easy recipe. We make it often. Thanks for another wonderful recipe.
Glad you’re loving these turkey meatballs!
This is delicious!
I’ve made this a few times now and everyone loves it. The herbs and garlic add a wonderful compliment to the turkey mince. Servers with roasted potatoes, carrots (for sweetness) and broccoli, it’s a match made in heaven.
Now one of my staples.
Hi Helen – I’m happy to hear these turkey meatballs have become a staple recipe for you!
This recipe looks delicious! We have a tree nut allergy in our family. What would be an appropriate substitute for the almond flour?
Pork rinds aka carnivore flour. Buy good pork rinds and grind it. That should be the thing.