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Turkey Meatballs with Maple Mustard Sauce
Prep Time
20 minutes
Prep Notes
This recipe serves 6 so after the meatballs are cooked, you can pull a few out and put them into freezable containers to use another time for a quick meal.
Cooking Time
15 minutes
Yields
6 servings
Ingredients
For the Meatballs
- 1-1/2 pounds ground turkey
- 1 large egg, lightly beaten
- 1/2 onion, finely chopped
- 1/4 cup almond flour
- 4 garlic cloves, minced
- 1-1/2 tsp finely chopped fresh rosemary
- 1-1/2 tsp finely chopped fresh thyme
- 1 tsp REAL salt
- 1/2 tsp freshly ground black pepper
- 3 Tbl coconut oil (for cooking)
For the Sauce
- 1 cup chicken broth
- 1/4 cup real maple syrup
- 2 Tbs mayonnaise (I prefer Veganaise or homemade)
- extra fresh rosemary and thyme for garnish
Directions
- To a large bowl, add the turkey, egg, onion, almond flour, garlic, rosemary, thyme, salt and pepper. Use your hands to mix everything together, until fully combined.
- Measure out 1-1/2 Tbls of mixture (or use a medium cookie scoop) and roll the mixture between your hands, forming approximately 30 meatballs. Place the meatballs on a plate.
- heat 2 Tbls of oil in a large pan on medium heat. Add half of the meatballs to the pan and brown on all sides, about 5 to 8 minutes. Remove the first batch of meatballs to a paper towel covered plate, add another Tbls of oil to the pan, and repeat with the remaining half of meatballs. Once the second meatballs are cooked, remove them to the plate as well.
- Deglaze the pan by adding the chicken broth and use a spatula to scrape up any bits off the bottom of the pan. Then add the Dijon mustard, maple syrup, and mayonnaise. Whisk everything together and let te sauce simmer until it's creamy. Add the meatballs back to the pan and warm through. Garnish with additional fresh chopped herbs before serving.