Turkey Meatballs in Creamy Mustard Sauce

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 20 min  ·  cook 25 min  ·  total 45 min  ·  difficulty hard

Seared turkey meatballs simmered in a creamy mustard pan sauce. This dish serves well on its own or alongside sautéed greens.

Per serving

Ingredients

• 500 g ground turkey
• 40 g Parmesan cheese, gratedCheese, Parmesan, dry grated
• 20 g almond flour
• 1 large eggEgg, Whole, raw
• 2 g garlic powderSpices, Garlic powder
• 2 g onion powderSpices, Onion powder
• 1 g paprikaSpices, Paprika
• 3 g kosher salt
• 1 g black pepperSpices, Pepper, black
• 30 ml olive oil
• 30 g unsalted butterButter
• 6 g garlic, mincedGarlic, Raw
• 240 ml chicken broth
• 120 ml heavy cream
• 15 g prepared mustardMustard, Prepared, yellow
• 30 g cream cheeseCream cheese, Regular, plain
• 10 g fresh parsley, choppedParsley

Method

1. In a bowl, combine ground turkey, grated Parmesan, almond flour, egg, garlic powder, onion powder, paprika, salt, and black pepper. Mix just until evenly combined.
2. Portion the mixture into 16 meatballs, about 30 g each, and roll gently to shape.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the meatballs in a single layer and brown on all sides, turning every 2 minutes, 6 to 8 minutes total. Transfer meatballs to a plate.
4. Reduce heat to medium. Add butter to the skillet. When melted, add minced garlic and cook, stirring, until fragrant, about 30 seconds.
5. Pour in chicken broth, scraping up any browned bits. Bring to a simmer and cook for 3 minutes to reduce slightly.
6. Whisk in heavy cream, prepared mustard, and cream cheese until smooth. Simmer gently, stirring, until the sauce thickens enough to coat a spoon, 4 to 5 minutes.
7. Return meatballs and any accumulated juices to the skillet. Simmer until cooked through, 5 to 6 minutes. The centers should reach 74°C or 165°F.
8. Stir in chopped parsley, taste, and adjust seasoning with a pinch more salt or pepper if needed. Let rest 2 minutes off the heat before serving.

Tips

• Ground chicken or pork can replace turkey; adjust cooking time as needed.
• For a nut-free version, omit the almond flour and add 10 g more grated Parmesan; the mixture will be softer but holds when browned gently.
• Refrigerate leftovers up to 3 days; reheat over low heat and add 30 ml chicken broth if the sauce becomes too thick.
• Yellow mustard makes a milder sauce; add up to 5 g more mustard for extra tang.