Turkey Meatballs With Creamy Mustard Sauce

Ground turkey is making a comeback.

Serves 2-4


Turkey Meatball Ingredients:

Creamy Mustard Sauce Ingredients:


First prep all the ingredients and have them ready to go.

Next preheat the oven to 350F preferably on convection bake but If your oven does not have convection preheat to 375F.

In a large bowl combine all the turkey meatball ingredients and mix until combined. Roll about 8 even size meatballs and lay them on a baking sheet lined with parchment paper about 2 inches apart.

Bake the meatballs in the oven for about 20 minutes or until the internal temperature of each meatball is 165F.

While the meatballs bake, start making the sauce. In a 10 inch pan on medium heat, add the olive oil and once the oil is hot add the diced onion. Season the onion with a sprinkle of salt and pepper. Fry for a few minutes or until they turn translucent. Now add the garlic, red chili flake, thyme, and rosemary. Continue to fry for about 30 seconds or until you smell the garlic, then add the lemon juice and dijon mustard. Stir the mustard into the sauce, then turn the heat to medium low and add the heavy cream. Bring to a simmer for about 3 minutes or until the sauce has thickened slightly then turn off the heat and add the parmesan cheese and butter. Continuously stir until the butter is melted into the sauce then finish with chopped parsley. Give the sauce a taste then adjust the seasoning to your liking with salt and pepper.

Serve the meatballs over top of some jasmine rice, add as much sauce as you want on top and serve with a vegetable of your choice on the side. Garnish with chopped parsley if you desire.


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