Turkey Meatballs in a Creamy Mustard Sauce

This is one of those easy weeknight dinners that really hits the spot. It’s not overly complicated, it’s simple, and light, but comforting and full of flavor. Perfect for unwinding after a long day, while relaxing and watching your favorite show. I like it best with plain white rice, but it goes really well with noodles too.

Ingredients

Meatballs

• 1 lb ground turkey
• 1/4 finely ground oats (Scottish oats)
• 1/2 tsp onion granules
• 1/2 tsp dry parsley
• 1 large egg
• Fine sea salt & fresh ground black pepper

Sauce

• 1 cup low sodium chicken broth, cold
• 1 milk
• 1 TBSP spicy brown or Dijon mustard
• 2 TBSP olive oil
• 2 TBSP flour
• 1/4 tsp dry thyme
• 1/2 tsp rubbed sage
• 2 tsp honey
• Fine sea salt & fresh ground black pepper

Optional

• Cooked rice or noodles for serving

Instructions

1. In a large mixing bowl, combine the turkey, oats, and onion granules. Season with salt and pepper, then gently but thoroughly mix together using your hands. Cover the bowl with plastic wrap and let rest for 30 minutes in the refrigerator. Or, up to 24 hours
2. Preheat the oven to 400f. Line a baking sheet with foil, and lightly grease with non-stick spray or oil.
3. Knead the meatball mixture a few times, then divide into 16 equal portions. Either by weight, using a cookie scoop, or eyeball it. Roll each portion into a ball and place it on the prepared baking sheet.
4. Bake in the center of the preheated oven for 8 minutes, then broil for 4 or 5 minutes to brown the tops. Remove from the oven and add to the sauce or keep warm until you add them to the sauce.
5. While the meatballs are baking, whisk together the broth, milk, and mustard. Set aside.
6. Place a large pot (big enough to hold the sauce and meatballs) over medium-high heat. Add the olive oil and flour and cook whisking constantly for 30 seconds. Then, add the broth mixture a few tablespoons at a time, Whisking constantly. When you’ve added all the broth mixture.
7. Bring the sauce just to boiling and turn down the heat to medium. Stir in the thyme, sage, and honey. Simmer for 5 minutes, stirring occasionally.
8. Taste, then season with salt and pepper and stir in the meatballs. Simmer for 5 minutes, stirring often.
9. Serve over rice or noodles.

Makes 4 Servings (4 Meatballs per serving)

Notes

• Scottish oats are very broken down, like a powder. If you can’t find them, just blitz some quick oats in a food processor until they are fine and powdery.