Mustard Maple Meatballs
It’s cloudy with a chance of mouthwatering meatballs! If you’re looking for a new saucy spin on the beloved meatball, this recipe is for you. The meatballs are moist and scrumptious, but it’s really the sauce that takes these up a notch.
While it’s a combo of simple ingredients, it hits just the right notes—the Dijon brings zip, the mayo lends creaminess, and the maple syrup provides a touch of gentle sweetness along with the light and flavorful broth. I’m telling you, everything comes together lickety-split and it’s ready to be served over pasta, skewered with toothpicks for pass-around hors d’oeuvres, or you can create “Meatball Grilled Cheese” (We try crazy combos in my house!).
Simply layer whole grain toast with tomato slices, halved meatballs, and sharp cheddar cheese, then place under the broiler to get the cheese ooey-gooey-melty. Before digging in, drizzle some mustard-maple sauce over the top. Who’s making this?!? The [meat]ball’s in your court.
Try my Savory Swedish Meatballs.
Mustard Maple Meatballs
Ingredients
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
Instructions
- Make meatballs by adding all meatball ingredients to a bowl and mixing the batter; give it a quick stir with a wooden spoon or spatula, and then use your hands (be careful to not overmix).
- 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. If the batter is too sticky to form meatballs, place in fridge (or freezer) for 15 minutes to firm before shaping.
- 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 with 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 mixing bowl and stir 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 the optional slurry into the sauce towards the end of your simmer (in a small bowl or cup, mix 1 tablespoon cornstarch with 2 tablespoons chilled water or broth until completely dissolved.).
- Add slurry into simmering sauce and gently stir for a final 2 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.
This is one of my new favorite recipes! It was so easy, and everything was delicious. The meatballs turned out great, and the sauce was incredible!
Hi Alison, thanks so much for your sweet comment. We’re so thrilled this recipe was such a hit! If you want to try other meatball variations, check out Joy’s Savory Swedish Meatballs, Slow Cooker Italian-Style Meatballs and her Cheeseburger Meatballs. Thanks again for stopping by—we’re so grateful to have you here!
—Donna
OMG! So simple, SO GOOD!
This will be on regular rotation!
Can’t wait for my co-workers to try!
Hi Dianne, yay! We’re so glad you enjoyed the recipe….and how nice of you to share with your co-workers! 🙂 Thanks for stopping by to share your thoughts with us. We’re grateful to have you here!
—Donna
These meatballs are delish, just like all your recipes I have tried and made.
Thank you for sharing & I can count on eating healthy, enjoying great food.
Hi Debbie, we’re thrilled to hear you’ve been enjoying all the recipes you’ve been trying, including these meatballs. And we appreciate you stopping to share your comments…and being a part of our foodie family 🙂 Thanks again, and stay tuned for more of Joy’s delicious creations!
—Donna
Hi Joy,
I love your recipes and nutrition advice. If I want to freeze these, can I do it in the sauce….I’m concerned about the mayo.
Many thanks from a big fan.
Ginny Lizotte
Hi Ginny, Joy said that you can freeze the cooked meatballs in the mayo-mustard-maple sauce, though mayo can sometimes separate or turn a bit grainy after thawing. That said, her instinct is that it’ll hold up well in this case since the sauce is blended with mustard and maple, which should help keep it stable—though the texture might shift slightly. For best results, let everything cool completely before freezing in an airtight container, then reheat gently and give the sauce a good stir. If it starts to separate, whisking in a little broth can help bring it back together. Another option is to freeze just the leftover cooked meatballs (and discard the extra sauce), then make a fresh batch of sauce when you’re ready to serve. Hope that helps—and definitely let us know how they defrost and what you think once you’re there!!
—Donna
These meatballs look so delicious! Question: Can I bake the meatballs in the oven and then add them to a frying pan with the sauce mixture? Also, can ground beef be used instead of ground turkey? Thanking you in advance for your help!
Hi Mary, yes, you can bake the meatballs in the oven before adding to the sauce. And yes, you can use ground beef instead of ground turkey. Please let us know how it turns out—we’d love to hear your thoughts!
–Donna
Would pre-made frozen meatballs work with the sauce recipe?
Hi Jo, yes! Pre-made frozen meatballs would work, as long as they are thawed/warmed before adding them to the sauce. Let us know if you decide to give it a shot!
—Donna
Delicious!!! Will use sauce for all kinds of things—truly amazing! Thank you, Joy!!
Hi Valerie, thanks for your sweet comments! We’re so glad you enjoyed the meatballs and that you’re finding new ways to use the sauce!
—Donna
Hi Joy,
Can I use Greek yogurt instead of mayo?
Thanks,
Loren
Hi Loren, Joy hasn’t tried this ingredient swap yet, but if you decide to give it a shot, please let us know how it turns out!
—Donna
Great dish!
Hi Penny, we’re so glad you enjoyed the recipe! Thanks for stopping by to share your thoughts with us!
—Donna