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Honey Mustard Turkey Meatballs with Caramelized Onion Gravy

Honey mustard turkey meatballs bake until tender, then simmer gently in a thick gravy made with deeply golden caramelized onions. Dijon mustard and honey add sweet-tangy flavor to this comforting dinner.
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Prep Time 15 minutes
Cook Time 53 minutes
Total Time 1 hour 8 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 405
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 0.5 cup breadcrumbs plain dry
  • 1 egg large
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb ground turkey 93% lean
For the gravy
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 2 yellow onions large, thinly sliced
  • 3 tbsp all-purpose flour
  • 2 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 12-inch skillet

Method
 

Mix and bake the meatballs
  1. Heat the oven to 400°F.
  2. Line an 18x13-inch rimmed baking sheet with parchment paper.
  3. In a medium bowl, stir together the breadcrumbs, egg, Dijon mustard, honey, salt, and pepper.
  4. Add the ground turkey and mix gently until combined.
  5. Shape the mixture into 16 meatballs, about 1 1/2 inches each.
  6. Arrange the meatballs on the prepared baking sheet.
  7. Bake for 15–18 minutes, until an instant-read thermometer inserted in the center of a meatball registers 165°F.
Make the caramelized onion gravy
  1. Melt the butter with the olive oil in a 12-inch skillet over medium heat.
  2. Add the onions and cook for 25–30 minutes, stirring often, until deeply golden and soft.
  3. Sprinkle the flour over the onions and cook, stirring, for 1 minute.
  4. Gradually whisk in the chicken broth, Worcestershire sauce, and Dijon mustard.
  5. Simmer for 3–5 minutes, whisking often, until the gravy thickens.
  6. Add the baked meatballs and simmer gently for 2–3 minutes, turning them to coat in the gravy.

Notes

For evenly cooked meatballs, check the center with an instant-read thermometer. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free swap, use gluten-free breadcrumbs and flour.