These turkey meatballs are liberally covered in a thick, sweet mustard sauce: you can go with a honey-mustard combo, or pick mustard and maple syrup for a more rustic combination. It does look like a lot of sugar, but it’s not actually that intense when it’s spread out over 2 pounds of meat, and the spices in the meat and the mustard in the sauce balance it out with a little sharpness. Whichever sweetener you pick, the result is really more of a sweet-savory balance.
Cooking the meatballs right in the sauce gets the flavor all the way through them without making you worry about incorporating all the sauce ingredients into the meat mixture. The almond meal here is to hold the meatballs together, the same way a non-Paleo recipe might use bread crumbs.
Cook up a big batch of these meatballs to lay out for party food, serve over Paleo “pasta,” or just to have some quick snacks ready in the fridge.
Mustard-Maple Glazed Turkey Meatballs Recipe
Protein: 65g / %
Carbs: 23g / %
Fat: 30g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 2 lbs. ground turkey;
- 1/4 cup almond meal;
- 1 egg, lightly beaten;
- 1 tsp. paprika;
- ½ tsp. cayenne pepper;
- 1 tsp. ground cinnamon;
- 2 garlic cloves, minced;
- 1/4 cup maple syrup or raw honey;
- 2 tbsp. white wine vinegar;
- 2 tbsp. Dijon mustard;
- 1 cup unsweetened applesauce;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 350 F.
- In a bowl, combine ground turkey, almond meal, beaten egg, paprika, cayenne pepper, garlic, and cinnamon. Season to taste and mix until well combined.
- Shape the mixture into bite-sized meatballs and place on a baking sheet.
- Bake in the preheated oven for 20 minutes, or until cooked through.
- In a skillet, combine maple syrup, applesauce, white wine vinegar and Dijon mustard over medium heat, and cook for 5 to 6 minutes.
- Add meatballs to the skillet and cook over medium heat for 10 minutes, stirring occasionally. Serve hot.