Maple Dijon Glazed Turkey Meatballs

Maple Dijon Glazed Turkey Meatballs

Hey there, friend! Let me tell you about one of my favorite go-to recipes that’s sure to make your taste buds dance—Maple Dijon Glazed Turkey Meatballs .

These little gems are like a warm hug in bite-sized form. The combination of sweet maple syrup and zesty dijon mustard creates a glaze so irresistible, you’ll want to drizzle it on everything (don’t say I didn’t warn you).

Whether you’re serving them as an appetizer at your next gathering or pairing them with mashed potatoes for dinner, this recipe is guaranteed to bring joy—and maybe even a few compliments—to your table.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients because mise en place makes life easier, trust me! In one bowl, mix ground turkey with breadcrumbs, egg, garlic, and seasonings until just combined—don’t overmix unless you want tough meatballs. For the glaze, whisk together maple syrup, dijon mustard, soy sauce, and a splash of apple cider vinegar for brightness.

Step 2: Shape Those Balls
Using a cookie scoop or your hands, shape the turkey mixture into evenly sized meatballs. Aim for about 1½ inches each; consistency matters here for even cooking. Place them on a parchment-lined baking sheet while you preheat the oven. Pro tip: Wetting your hands slightly prevents sticking and keeps things tidy.

Step 3: Bake Until Golden
Pop those beauties into the oven and bake until golden brown and cooked through. You’ll know they’re ready when they reach an internal temperature of 165°F (74°C)—no pink centers allowed! While they bake, give the glaze another quick stir to wake up those flavors.

Step 4: Glaze and Serve
Once the meatballs are out of the oven, toss them gently in the glaze until fully coated. If you’re feeling fancy, garnish with fresh thyme or parsley for a pop of color. Serve them hot alongside toothpicks for easy snacking or plate them up with your favorite sides.

Pro Tips

• Don’t Overmix: Handle the meatball mixture lightly to keep them tender and juicy.
• Use Parchment Paper: It saves cleanup time and ensures nothing sticks to the pan.
• Double the Glaze: Trust me, you’ll want extra for dipping or brushing on during reheating.
• Make Ahead: Roll the uncooked meatballs ahead of time and store them in the fridge for up to 24 hours before baking.
• Freeze for Later: Freeze baked meatballs without the glaze, then thaw and reheat before adding the sauce.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave or oven until warmed through, brushing with additional glaze if desired.
• Freeze unglazed meatballs in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.