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Peach-Dijon Turkey Meatballs

Course: Appetizer
Cuisine: American
Servings: 20 meatballs
Author: The Kitchen Prep


For Meatballs

  • 1 pound ground turkey meat I use 93% lean
  • 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


  • 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.


Alternative cooking methods:
  • 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.