It’s cloudy with a chance of meatballs! These Maple Mustard Turkey Meatballs are tender, savory and smothered in a creamy Dijon-maple sauce that strikes just the right balance of sweet and zippy. Best of all, they come together in one skillet, making them equally perfect for a weeknight dinner, festive gathering or game-day spread.

A plate with Maple Mustard Turkey Meatballs in creamy sauce, wild rice, and roasted zucchini. A fork and knife rest on a yellow napkin beside it. A pan of sauced meatballs and a side of roasted vegetables are in the background.

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Featured Review

OMG! So simple, SO GOOD!
This will be on regular rotation!

Dianne
(5 stars) 5 ratings
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I’m always looking for easy ways to build satisfying meals around lean protein, and ground turkey is one of my most dependable starting points. It creates tender, filling meatballs while providing plenty of protein to help give the meal staying power.

The sauce is where the magic happens

Dijon mustard adds bold zip, light mayo creates creaminess, maple syrup contributes gentle sweetness and reduced-sodium chicken broth loosens everything into a silky coating. Want it thicker and glossier? Stir in the optional cornstarch slurry toward the end of cooking.

A pan with browned Maple Mustard Turkey Meatballs as creamy sauce is being poured over them, on a stovetop.

I first served these for dinner with roasted vegetables, but naturally, my family started dreaming up other ways to eat them. That’s how the Maple Mustard Meatball Grilled Cheese was born! Layer whole-grain toast with juicy tomato slices, halved meatballs and sharp cheddar, then pop it under the broiler until the cheese becomes ooey-gooey and bubbly. Finish with an extra drizzle of sauce and prepare to wonder where this wildly fun combination has been all your life.

You could say I know ball 😉

I’ve rolled, baked, simmered and sauced my fair share of meatballs over the years—so yes, I know ball! Each recipe brings something different to the table:

And now these Maple Mustard Turkey Meatballs are joining the roster, bringing a sweet, creamy and delightfully zippy twist to the lineup. Pick your favorite—or better yet, make your way through the whole ball club!

Fun ways to serve your maple mustard meatballs

For dinner, spoon the meatballs and sauce over brown rice, cauli rice, quinoa, Farro Pilaf, or Potato-Cauli Mash, with a roasted veggie alongside. For parties, arrange them on a platter with toothpicks and chopped chives or scallions. And, of course, there’s always the gloriously melty Meatball Grilled Cheese. We try some crazy combinations in my house—and every once in a while, we strike gold!

Who’s making this?!? The [meat]ball’s in your court.

Pair these saucy bites with my Cumin-Spiced Charred Broccoli and Green Beans!

A yellow spoon stirs Maple Mustard Turkey Meatballs in a creamy brown sauce inside a white pot.
(5 stars) 5 ratings

Maple Mustard Turkey Meatballs

Have a ball with dinner! These tender turkey meatballs simmer in a creamy maple-Dijon sauce that’s sweet, savory and delightfully zippy.
Yield: 20 Meatballs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
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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.

Notes

Nutrition provided for 1 meatball with sauce for easy calculating.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 45Carbohydrates: 3gProtein: 4gTotal Fat: 2g— Unsaturated Fat: 2g— Saturated Fat: 0gCholesterol: 10mgSodium: 190mgPotassium: 51mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 0g— Added Sugar: 2g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!