Meatballs
1 pound ground turkey (90-94% lean)
1/4 cup panko breadcrumbs
1 large egg, lightly beaten
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
Sauce
1/4 cup Dijon mustard
1/4 cup light mayo
1/4 cup maple syrup
1 cup reduced-sodium chicken broth
1 tablespoon cornstarch, mixed with 2 tablespoons water or broth (optional)
Meatballs:
Add all meatball ingredients to a bowl and mix; give it a quick stir with a wooden spoon or spatula, then use your hands (be careful to not over-mix). Shape them into 20 to 24 fluffy meatballs (approximately golf-ball-size), using the palms of your hands to roll them into perfect round shapes. If the batter is too sticky to form meatballs, place in fridge (or freezer) for 15 minutes to firm before shaping.
Liberally mist a large skillet with nonstick olive oil spray and warm over medium-high heat. Add the meatballs and let them sit undisturbed for about 2 minutes. Then, carefully flip them over to sear and brown the opposite sides, allowing them to sit undisturbed for another 2 minutes. Sauté for 5 to 7 more minutes, tossing and flipping them around to cook and lightly brown all sides. Mist with additional oil spray if the pan becomes too dry. (They don’t have to be fully cooked through, since they’ll continue to cook in the mustard sauce.)
Sauce:
While the meatballs are cooking, add the Dijon mustard, mayo and maple syrup to a mixing bowl (not the broth) and stir until completely smooth and no lumps remain from the mayo. Then, stir in the broth.
Add mustard-maple sauce into the skillet with the cooked meatballs and bring to a gentle boil. Reduce heat to low and simmer for about 10 minutes, occasionally stirring the meatballs in the sauce. For a thicker glaze, add the optional slurry into the sauce towards the end of your simmer (in a small bowl or cup, mix 1 tablespoon cornstarch with 2 tablespoons chilled water or broth until completely dissolved). Add slurry into simmering sauce and gently stir for a final 2 minutes until the sauce slightly thickens. Leftovers can be stored in the fridge for up to 3 days in a sealed container, then warmed in a covered saucepan on the stovetop.
Serve with rice or roasted veggies and garnish with optional fresh herbs such as chopped parsley, scallions, chives, etc.