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Turkey Meatballs in Creamy Mustard Sauce

4 servings · 3.8 g net carbs

3.8g Net carbs 39.1g Fat 31.2g Protein 503.3 kcal

3.8g Net carbs · 39.1g Fat · 31.2g Protein · 503.3 kcal

Turkey Meatballs in Creamy Mustard Sauce

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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

Pan-seared meatballs made from ground turkey, grated Parmesan, and almond flour are browned in a skillet until a golden crust forms. A butter-and-garlic pan sauce built with chicken broth, heavy cream, cream cheese, and prepared mustard is whisked and reduced until smooth. Returning the meatballs to a gentle simmer finishes cooking the centers while the sauce melds with their pan juices. Chopped parsley stirred in at the end freshens the flavor, and the sauce should reduce enough to coat a spoon without pooling.

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Ingredients

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

Equipment

  • 12-inch skillet
  • instant-read thermometer
  • small whisk

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 meatballs 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 (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.
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.

Tips

Pro tip

  • 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.

Frequently asked questions

Can I use ground chicken or pork instead of ground turkey?
Yes, ground chicken or pork can replace ground turkey, but they change the meatball's moisture and browning behavior. Ground pork typically brings more fat, which yields moister meatballs that brown more readily; ground chicken can be leaner and may benefit from slightly more grated Parmesan or a touch more almond flour to help the mixture bind and hold during browning.
What can I use instead of almond flour?
You can substitute finely ground pork rinds or extra grated Parmesan for almond flour, understanding the texture will change. Almond flour gives a tender, slightly moist crumb without gluten; pork rinds will crisp and absorb less liquid while extra Parmesan adds saltiness and firming proteins, so expect firmer, more tightly held meatballs.
Can I omit the cream cheese in the sauce?
Omitting the cream cheese will thin the sauce and reduce its silky body, so compensate by simmering longer and whisking in a bit more heavy cream and prepared mustard to rebuild richness. Cream cheese helps emulsify and thicken the cream-and-broth base, so leaving it out changes mouthfeel and stability even if flavor remains similar.
Why do my meatballs fall apart while cooking?
Meatballs usually fall apart when the mixture lacks sufficient binder or is overworked. Ensure the grated Parmesan and almond flour are evenly distributed, mix just until combined, and roll gently; if binding remains weak, incorporate a little more grated Parmesan or almond flour to improve cohesion before browning.
Why is my sauce grainy or separated after adding the cream cheese?
A grainy or separated sauce most often comes from too-high heat or insufficient whisking when the cream cheese is incorporated. Reduce the heat to a gentle simmer and whisk the cream cheese into the warm broth-and-cream mixture until fully melted and smooth so it emulsifies with the cream and mustard.
Why won’t the sauce thicken enough to coat a spoon?
If the sauce stays thin, it needs more reduction or additional cream cheese to build body. Simmer the sauce gently, stirring, until it reduces and thickens; if needed, whisk in a bit more cream cheese and continue to simmer on low until it reaches a consistency that coats a spoon.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.8g Net carbs 5% 53% 42%
Net carbs Fat Protein
3.8 gNet carbs
31.2 gProtein
39.1 gFat
1.5 gFiber
503.3Calories

276.4 g per serving

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Published 6 August 2026 · updated 20 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.