RecipeMustard Maple Meatballs

Nutrition Facts
Amount per Serving
  • Calories: 45
  • Protein: 4 g
  • Total Fat: 2 g
    • Unsaturated Fat: 2 g
    • Saturated Fat: 0 g
  • Cholesterol: 10 mg
  • Total Carbohydrate: 3 g
  • Dietary Fiber: 0 g
  • Total Sugar: 2 g
    • Natural Sugar: 0 g
    • Added Sugar: 2 g
  • Sodium: 190 mg

Looking for an out-of-the-box way to enjoy meatballs? Try this spin: Simmer meatballs in a subtly sweet yet still savory Mustard-Maple sauce. It tastes similar to honey mustard, but it’s not as sweet. I love that that the recipe is cooked all in one skillet—it makes for a fast, easy and fuss-free dish. The [meat]ball’s in your court 🙂

  • Prep time
  • Total Time
This recipe makes 20 to 25 meatballs

For the meatballs:
• 1 pound turkey meat (90-94% lean)
• ¼ cup panko breadcrumbs
• 1 large egg, lightly beaten
• 1 teaspoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper

For the sauce:
• ¼ cup Dijon mustard
• ¼ cup light mayo
• ¼ cup maple syrup
• 1 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch + 2 tablespoons water or broth (optional)


Make the meatballs by adding all ingredients to a bowl and mixing the batter; give it a quick mix with a wooden spoon or spatula, and then use your hands. The trick it to combine everything without overmixing.  Shape them into 20 to 24 fluffy meatballs (approx. golf-ball-size), using the palms of your hands to roll them into perfect round shapes.

Liberally mist a large skillet with nonstick olive oil spray and warm over medium-high heat. Add the meatballs and let them sit undisturbed for about 2 minutes. Then, carefully flip them over to sear and brown the opposite sides, allowing them to sit undisturbed for another 2 minutes. Sauté for 5 to 7 more minutes, tossing and flipping them around to cook and lightly brown all sides. Mist additional oil spray if the pan becomes too dry. (They don’t have to be fully cooked through, since they’ll continue to cook in the mustard sauce.)

While the meatballs are cooking. Add the Dijon mustard, mayo and maple syrup (not the broth) to a bowl and mix until completely smooth and no lumps remain from the mayo. Then, stir in the broth.

Add mustard-maple sauce into the skillet with the cooked meatballs and bring to a gentle boil. Reduce heat to low and simmer for about 10 minutes, occasionally stirring the meatballs in the sauce.  For a thicker glaze, add a slurry into the sauce towards the end of your simmer (To make the slurry: In a small bowl or cup, mix 1 Tablespoon cornstarch or arrowroot with 2 Tablespoons chilled water or broth until completely dissolved.). Add the slurry into simmering sauce and gently stir everything for a final two minutes until the sauce slightly thickens. Leftovers can be stored in the fridge for up to 3 days in a sealed container—and warmed in a covered saucepan on the stovetop.

Serve with rice or roasted veggies and garnish with optional fresh herbs such as chopped parsley, scallions, chives, etc.

A serving is 1 meatball

Try my Savory Swedish Meatballs.