Peach-Dijon Glazed Turkey Meatballs! These gluten-free turkey meatballs make the perfect party appetizer. Sweet & tangy with a delicious glaze, they come together easily whether you cook them in a skillet, oven or air fryer.
Note: This post was originally published on April 28, 2014 and updated on July 21, 2021.
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Sometimes it's hard to make healthy turkey meatballs actually taste good. Turkey meat can be super lean and dry, and not at all exciting if I'm being honest!
Several years ago, I came up with this recipe for these totally gluten-free turkey meatballs that are so good, I serve them as a party appetizer! (They also happened to win a recipe contest!)
These meatballs have no breadcrumbs included in the recipe, but they're still tender, flavorful and delicious. Coated in a sweet and zesty peach-Dijon mustard glaze (trust me on the one!), they'll soon make the "most requested" list in your household! Make them traditionally in a skillet, baked in the oven or even in the air fryer. Just make them!
Ingredients
These meatballs come together incredibly quickly with just a handful of ingredients that you most likely already have on hand. These are the main ingredients that really make this recipe stand out:
- Ground turkey meat. When it comes to turkey meat, the leaner also means less moist, so consider using something other than 99% lean. I use 93% lean for these.
- Almond flour. This helps lighten up the meatball mixture without breadcrumbs, making them a bit less dense and more moist.
- Garlic and onion powder. Feel free to use fresh garlic in place of powder, but I always have these two ground spices to add tons of flavor to recipes without needing to have the fresh versions on hand.
- Dijon mustard. I love adding Dijon to many recipes for a big pop of flavor!
- Peach jam. This is the star of the show that makes a sweet, sticky glaze for the turkey meatballs. It pairs surprisingly well with the Dijon!
- Arugula. If you're serving these as an appetizer, arugula is a nice touch for a little color and texture when skewered onto decorative picks or toothpicks.
Directions
One of the selling points of these turkey meatballs (aside from how delicious they are!) is how easy they are to make and the fact that they can be cooked multiple ways - pan fried in a skillet, baked in the oven or "fried" in the air fryer. No matter how you choose to cook them, they're still quick and flavorful.
First, combine the turkey meat with the almond flour, onion powder, garlic powder and sea salt in a large bowl until everything is just incorporated. Try not to overmix as overworking the meat can produce tough meatballs!
Scoop the ground turkey mixture into even portions. I like to use my trusty spring-loaded cookie scoop for this job to make sure that the meatballs are approximately the same size.
Place the prepared meatballs on a parchment-lined baking pan. See below for different cooking methods.
In a Skillet
To cook the turkey meatballs in a skillet, heat about 1-2 tablespoons of olive oil over medium-high heat. Place meatballs in the hot skillet.
Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.
In the Oven
Preheat the oven to 375°F. Brush the meatballs with olive oil. Bake for about 15 minutes or until the internal temperature has reached 165° degrees. They should be browned and the juices should run clear.
In the Air Fryer
Preheat the air fryer to 400°. Lightly spray the inside of the basket with cooking spray (I like to spray with olive oil using my Misto) and add the meatballs in a single layer. Give the meatballs a spray with oil as well.
Air fry for about 10 minutes, giving the basket a shake or turning half way through the cook time, or until the internal temperature reads 165° on an instant-read thermometer and the outside of the meatballs is golden brown.
Meanwhile, make the glaze by whisking together the Dijon mustard, jam and honey in a medium bowl.
When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.
If you're going to serve these as appetizers, I like to add a few little arugula leaves to a skewer along with the glazed turkey meatball. Otherwise, just pile them on top of your favorite grains or serve with a side salad for a dinner portion.
FAQ's
Gluten free breadcrumbs will work in place of almond flour. Other substitutes include oat flour or pulverized gluten free crackers.
Sure! I think apricot would work well in place of peach, but feel free to use your favorite and experiment.
Yes. The meatballs can be prepped up to a day in advance and kept refrigerated in an airtight container.
Yes! Place the rolled meatballs on in a single layer on a baking pan and freeze until solid, then place them in an airtight container or freezer bag. They should keep fresh in the freezer for 1-2 months.
Cooked turkey meatballs (once they're fully cooled) can also be frozen and stored in the freezer in the same way. They should stay fresh for 3-4 months and can easily be reheated alone or in sauce.
More Ground Turkey Recipes
Looking for more easy ground turkey recipes? Check out some of these!
- Cider-Glazed Turkey Apple Meatballs
- Baked Coconut Basil Turkey Meatballs
- Hawaiian-Style Turkey Sloppy Joes
- Mediterranean Turkey Stuffed Peppers
- Turkey & Chickpea Sliders with Dill Havarti
Peach-Dijon Turkey Meatballs
Ingredients
For Meatballs
- 1 pound ground turkey meat I use 93% lean
- ⅓ cup almond flour
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
For Glaze
- 2 tablespoons Dijon mustard
- ¼ cup peach jam or apricot jam
- 1 teaspoon honey
For Garnish
- ½ cup arugula leaves
Instructions
- In a medium bowl, gently combine turkey meat with salt, onion powder and garlic powder; try not to overmix. Set aside.
- Heat about 1 tablespoon olive oil over medium-high heat in a large skillet. Scoop turkey meat into even portions {I use a cookie scoop} and roll into balls. Place meatballs in the hot skillet.
- Brown the meatballs on all sides, about 6-7 minutes, then cover the skillet with a lid or a plate to cook them through, checking on them every few minutes until they are completely cooked through {another 4-5 minutes or so}.
- Meanwhile, combine the Dijon mustard, jam and honey in a medium bowl to make the glaze.
- When the meatballs are fully cooked, transfer them to the bowl and toss them gently to coat them evenly with the glaze.
- To plate, take a few leaves of arugula and arrange them on top of a meatball before spearing with a toothpick. Serve warm.
Notes
- In the oven: Preheat the oven to 375°F. Brush the meatballs with olive oil. Bake for about 15 minutes or until the internal temperature has reached 165° degrees. They should be browned and the juices should run clear.
- In the air fryer: Preheat the air fryer to 400°. Lightly spray the inside of the basket with cooking spray (I like to spray with olive oil using my Misto) and add the meatballs in a single layer. Give the meatballs a spray with oil as well. Air fry for about 10 minutes, giving the basket a shake or turning half way through the cook time, or until the internal temperature reads 165° on an instant-read thermometer and the outside of the meatballs is golden brown.
Christine at Cook the Story says
I'd like a platter full of these, please! YUM!
Tapanga Malanga says
Looks delish! Can't wait to make this for my family!
Anonymous says
just made these and they came out amazing! I added fresh rosemary and diced onions.