Maple Dijon Turkey Meatballs

Name: Maple Dijon Turkey Meatballs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pound ground turkey; 1/4 cup panko bread crumbs; 1 small yellow onion (finely chopped); 1 large egg; 3 garlic cloves (minced); 1 teaspoon finely chopped fresh rosemary; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon extra-virgin olive oil; 1/2 cup chicken broth; 3 tablespoons maple syrup; 1/4 cup Dijon mustard; 1 tablespoon distilled white vinegar; 1/2 cup heavy cream; Fresh rosemary (chopped for garnish); Fresh parsley (chopped for garnish)

Maple Dijon Turkey Meatballs are the perfect bowl of comfort food. The ground turkey meatballs are flavored with garlic and rosemary which complement the turkey perfectly. Once sautéed, and lightly golden, they are added to a creamy sauce flavored with sweet maple syrup, Dijon mustard sauce. This is a great weeknight meal or you can freeze the meatballs for later.

Prep10 min
Cook10 min
Total20 min
Makes6 servings
Calories223

Ingredients

6 servings

1 pound ground turkey
1/4 cup panko bread crumbs
1 small yellow onion (finely chopped)
1 large egg
3 garlic cloves (minced)
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil

For the sauce:

1/2 cup chicken broth
3 tablespoons maple syrup
1/4 cup Dijon mustard
1 tablespoon distilled white vinegar
1/2 cup heavy cream
Fresh rosemary (chopped for garnish)
Fresh parsley (chopped for garnish)

Method

1
Add the turkey, panko, onion, egg, garlic, rosemary, salt, and pepper to a large mixing bowl. Use your hands to mix everything together until combined.
2
Using a 1 1/2 tablespoon cookie scoop, measure out the turkey mixture, and roll with your hands into meatballs. Place the meatballs on a plate until all are formed.
3
Heat 1 tablespoon of olive oil in a large skillet or pan on medium heat. Add the meatballs and brown on all sides, for about 8 minutes. You may need to do this step in batches depending on how large your skillet is. Set aside the meatballs on a plate.
4
Deglaze the hot skillet with chicken broth, and use a wooden spoon or spatula to scrape the bits off the bottom of the pan.
5
Add the maple syrup, mustard, and heavy cream to the pan. Whisk until smooth and creamy. If the sauce is too thick add more cream.
6
Add the meatballs back to the skillet and let the sauce and meatballs simmer together for 3-4 minutes, or until the meatballs are warmed through and sauce is thick. Garnish with rosemary and parsley. Serve immediately.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. The meatballs without the sauce will freeze beautifully for up to 3 months. I don’t recommend freezing the meatballs in the sauce, as heavy cream doesn’t freeze well. To reheat leftovers out of the fridge: add the meatballs and sauce to a skillet with a little chicken broth to thin out the sauce. Cook until warmed through. You could also reheat them in the microwave for 2 minutes. If you’re looking to reheat from frozen: thaw the meatballs in the fridge overnight, and then make the sauce fresh the next day when you cook the meatballs. If the sauce is too thick, add a splash of chicken broth. If it’s too thin, add more cream.