Description
Delicious and savory Maple Dijon Turkey Meatballs combine lean ground turkey with fresh herbs and a mouthwatering maple mustard cream sauce. Perfectly browned in a skillet, these meatballs are quick to prepare and make an elegant yet comforting meal suitable for a weeknight dinner or special occasion.
Ingredients
Meatballs
- 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
Sauce
- 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
Garnish
- Fresh rosemary, chopped
- Fresh parsley, chopped
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground turkey, panko bread crumbs, finely chopped yellow onion, egg, minced garlic, fresh rosemary, kosher salt, and black pepper. Use your hands to thoroughly mix until all ingredients are well incorporated.
- Form Meatballs: Using a 1 1/2 tablespoon cookie scoop, portion out the turkey mixture and roll each portion into a meatball with your hands. Place each formed meatball on a plate and set aside until all are formed.
- Brown Meatballs: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, approximately 8 minutes. Depending on skillet size, this may need to be done in batches. Once browned, transfer the meatballs to a plate and set aside.
- Prepare Sauce: In the same hot skillet, pour in the chicken broth to deglaze the pan. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet for added flavor.
- Add Sauce Ingredients: Stir in the maple syrup, Dijon mustard, and heavy cream. Whisk the mixture continuously until it becomes smooth and creamy. If the sauce is thicker than desired, add additional heavy cream gradually to adjust consistency.
- Simmer Meatballs in Sauce: Return the browned meatballs to the skillet. Allow them to simmer in the sauce for 3 to 4 minutes, or until the meatballs are fully warmed through and the sauce has thickened.
- Garnish and Serve: Sprinkle chopped fresh rosemary and fresh parsley on top as garnish. Serve the maple Dijon turkey meatballs immediately for best flavor.
Notes
- Using panko bread crumbs keeps the meatballs light and tender.
- Fresh rosemary adds a fragrant herbal note; dried rosemary can be substituted but use less as it is more concentrated.
- If the sauce thickens too much, add extra cream or a splash of chicken broth to thin it out to your preferred consistency.
- Make sure the meatballs are cooked through to an internal temperature of 165°F (74°C) for safe consumption.
- These meatballs can be served over rice, pasta, or with steamed vegetables for a complete meal.
