Gluten-Free Maple Dijon Turkey Meatballs
Tender turkey meatballs infused with fresh rosemary and thyme, seared to golden perfection and glazed in a creamy maple Dijon sauce. The combination of sweet maple syrup and tangy mustard creates a sophisticated flavor profile that's perfect for holiday entertaining or weeknight dinners. Made with almond flour instead of breadcrumbs for a lighter texture, these meatballs are by the aromatic herbs and rich pan sauce that brings everything together beautifully.
Ingredients
- 1 ½ pound ground turkey
- 1 large egg, lightly beaten
- ½ onion, finely chopped
- ¼ cup almond flour
- 4 garlic cloves, minced
- 1 ½ teaspoons fresh rosemary, finely chopped
- 1 ½ teaspoons fresh thyme, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup chicken broth
- ¼ cup Dijon mustard
- ¼ cup maple syrup
- 2 tablespoons mayonnaise
- extra fresh rosemary and thyme, for garnish(optional)
Instructions
- 1
Combine turkey, egg, onion, almond flour, garlic, rosemary, thyme, salt, and pepper in a large bowl and mix with your hands until fully combined
- 2
Form mixture into approximately 30 meatballs using 1 1/2 tablespoons of mixture each and place on a plate
- 3
Heat 2 tablespoons oil in a large pan over medium heat and brown half the meatballs on all sides for 5 to 8 minutes
- 4
Remove first batch to a plate, add remaining oil to pan, and repeat with remaining meatballs
- 5
Deglaze pan with chicken broth, scraping up any browned bits from bottom
- 6
Add Dijon mustard, maple syrup, and mayonnaise to pan and whisk together
- 7
Simmer sauce until creamy, then return meatballs to pan to warm through
- 8
Garnish with additional fresh herbs before serving
Tips
Use a cookie scoop for evenly sized meatballs that cook uniformly
Don't skip deglazing the pan - those browned bits add incredible flavor to the sauce
Let the sauce simmer until it coats the back of a spoon for the perfect consistency
Good to Know
Refrigerate for up to 3 days in airtight container. Reheat gently in pan with splash of broth.
Can form meatballs up to 1 day ahead and refrigerate covered. Bring to room temperature before cooking.
Serve hot over rice, pasta, or mashed potatoes. Great with crusty bread for sauce.
Common Mistakes
Overmix the meat mixture to avoid tough meatballs
Don't overcrowd the pan when browning or meatballs will steam instead of sear
Substitutions
FAQ
Can I freeze these meatballs?
Yes, freeze cooked meatballs without sauce for up to 3 months. Thaw overnight and reheat in fresh sauce.
What if my sauce is too thin?
Simmer longer to reduce, or whisk in an extra tablespoon of mayonnaise for immediate thickening.
Can I make these ahead for a party?
Absolutely. Keep warm in slow cooker on low, or make completely ahead and reheat gently before serving.