Maple-Dijon Turkey Meatballs
Tender ground turkey meatballs browned in a skillet, then simmered in a sweet-tangy maple Dijon pan sauce. Family weeknight main that pairs well with rice, mashed potatoes, or a simple salad.
35 mins
4 servings
Ingredients
- 1 pound Ground Turkey Meat
- ½ cup Low Sodium Chicken Broth
- 2 cloves of Garlic
- 2 tablespoons Parsley (Fresh)
- ½ cup Panko Bread Crumbs
- 1 Egg
- 1 ½ teaspoons Kosher Salt
- 1 tablespoon Apple Cider Vinegar
- 3 tablespoons Mustard (Dijon)
- ½ teaspoon Black Pepper
- 1 teaspoon Onion Powder
- 2 tablespoons Olive Oil
- ¼ cup + 2 tablespoons Maple Syrup
Directions
- 1. Mise en place: Mince the garlic. Chop the parsley.
- 2. In a large bowl, combine the ground turkey, panko breadcrumbs, egg, minced garlic, onion powder, 1 teaspoon of the salt, and the black pepper. Mix gently until just incorporated, then form the mixture into 16 meatballs, about 1.5 inches in diameter.
- 3. Heat the olive oil in a large skillet over medium heat. Arrange the meatballs in a single layer and sear until browned on all sides, about 8 to 10 minutes total. Remove the meatballs from the skillet and set aside.
- 4. In a small bowl, whisk together the maple syrup, Dijon mustard, chicken broth, apple cider vinegar, and the remaining ½ teaspoon salt.
- 5. Pour the sauce into the same skillet. Bring to a gentle simmer over medium heat, scraping up any browned bits from the bottom of the pan.
- 6. Return the meatballs to the skillet. Cover, reduce heat to medium-low, and cook for 8 to 10 minutes, turning once, until cooked through (165°F internal) and the sauce has slightly thickened.
- 7. Serve hot, spooning the sauce over the meatballs, and garnish with the chopped parsley.
