Maple Mustard Turkey Meatballs I keep making for an easy weeknight dinner.

Italian-American meatballs tend to grab attention. Yes, they’re plump, meaty, slathered in ruby ​​red sauce, and worthy of a cinematic close-up. But weeknights don’t always call for that kind of drama. Sometimes you want meatballs that are a little faster, lighter, and less expected, like this recipe for turkey meatballs with maple mustard sauce developed by Craig Ruff at Test Kitchen in Birmingham, Alabama.

It’s also incredibly versatile. You can also spoon it over a bed of creamy polenta or buttered noodles for an easy weeknight dinner, or serve it alone on a platter as a festive appetizer for a fall gathering.

Turkey meatballs usually get a bad reputation, and not without reason. Ground turkey is especially low in fat compared to fatty beef or pork, and can often become dry and disappointing when cooked. But don’t think turkey is the problem. Instead, think of it as a blank canvas. All you need is to know how to build the right support system (flavor, fat, structure) to transform this humble bird into juicy, delicious meatballs.

To ensure moist meatballs, Craig starts his recipe with panade (fresh bread soaked in soup) rather than the more common dry breadcrumbs. The bread retains moisture and keeps the inside of the meatballs fluffy and tender. Next, he uses a secret ingredient from Serious Eats’ “molecular grandma cooking” that he also used in his Italian-American meatball recipe: powdered gelatin. It may sound like a complicated ingredient, but it’s a clever way to recreate the luscious, collagen-rich texture of fatty meats and long braises.

To create rich flavor, Craig focuses on umami and aromatic compounds. A little bit of chopped bacon does double duty. The onions, carrots, and celery are fed the fat to cook until a sweet, deep aroma, then added to the mix to add a smoky flavor. The bacon can be replaced with turkey bacon or omitted entirely, but it’s the supporting character that makes the turkey sing.

The maple mustard glaze brings the whole dish together. Maple syrup brings a hint of sweetness, while Dijon mustard and cider vinegar add a punch of acidity. The most difficult part is when to add the glaze. The meatballs need to finish cooking in the glaze to avoid turning the glaze into a sticky tar. The solution is to add a little more broth as the meatballs cook so that the sauce becomes a shiny, sticky coating instead of a burnt mess.

The end result is meatballs that are light yet deeply flavored, glossy yet balanced, and most importantly, never dry. This recipe proves that turkey meatballs don’t have to be a nightmare, sad diet food. With the right technique, you can strut around the plate as confidently as your Italian-American cousins. No red sauce needed.