Italian-American meatballs tend to hog the spotlight. Yes, they’re plump, porky, and luxuriating in their ruby-red sauce, and well deserving of a cinematic close-up. But weeknights aren’t always calling for that kind of drama. Sometimes you want meatballs that are a little faster, lighter, and less expected, like this turkey meatball recipe glazed in maple-mustard sauce, developed by Craig Ruff in our Birmingham, Alabama, test kitchen.

They’re also wonderfully versatile: Spoon them over a bed of creamy polenta or buttered noodles for an easy weeknight dinner, or serve them solo on a platter as a festive starter for a fall gathering.

Turkey meatballs usually get a bad rap, and not entirely without reason. Ground turkey is lean, especially compared to fatty beef or pork, and that leanness often leads to dryness and disappointment once cooked. But don’t think of the turkey as the problem. Instead, think of it as a blank canvas. You just need to know how to build the right support system—flavor, fat, and structure—to turn the humble bird into juicy, savory meatballs.

To ensure moist meatballs, Craig starts his recipe with a panade—fresh bread soaked in broth—rather than the more common dry breadcrumbs. The bread holds onto moisture, keeping the interior of the meatballs plush and tender. Then he uses a secret ingredient straight from the Serious Eats school of “molecular grandma cooking” that we also used in our Italian-American meatball recipe: powdered gelatin. It might sound like a fussy ingredient, but it’s a clever way to replicate the luscious, collagen-rich texture you’d typically get from fattier meats or long braises.

To develop rich flavor, Craig leans hard into umami and aromatics. A bit of chopped bacon pulls double duty here: It renders fat to cook the onion, carrot, and celery until sweet and deeply aromatic, and then joins the mix for a dose of smoky flavor. The bacon can be swapped for turkey bacon or left out entirely, but it’s a supporting player that makes the turkey sing.

The maple-mustard glaze ties the dish all together. Maple syrup brings a hint of sweetness, while Dijon mustard and cider vinegar cut through that with punchy tang. The trickiest part is timing with the glaze: You want the meatballs to finish cooking through in the glaze without reducing it to sticky tar. The solution is to add a splash of broth to ensure the sauce thickens into a glossy, clingy coating as the meatballs cook through, instead of a burnt mess.

The final result is meatballs that are light but deeply savory, glazed but balanced, and most importantly, never dry. This recipe is proof that turkey meatballs don’t have to be the sad diet food of your nightmares. With the right technique, they can strut across your plate with just as much swagger as their Italian-American cousins—no red sauce required.

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• 1 1/2 ounces finely chopped bacon (about 1 thick-cut strip; see notes) 

• 1/2 small yellow onion (2 ounces; 56 g), finely chopped

• 1 small carrot (1 ounce; 28 g), peeled and finely chopped (about 1/4 cup)

• 1 medium celery stalk (1 ounce; 28 g), finely chopped (about 1/4 cup)

• 1 large egg

• 1 1/4 ounces powdered gelatin

• 3/4 cup (180 ml) homemade chicken stock or store-bought low-sodium chicken broth, divided

• 2 teaspoons (30 ml), plus 2 teaspoons Dijon mustard, divided

• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 1 (1-ounce) slice white bread, cut into 1/2-inch pieces (about 1 cup)

• 1 pound ground turkey, 85/15 lean

• 1 ounce (28 g) Parmigiano-Reggiano, grated (about 2/3 cup)

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons finely chopped plus 3 (4-inch) sprigs hearty herbs such as sage, thyme, and/or rosemary, divided, plus more finely chopped herbs for garnish

• 1 tablespoon (15 ml) neutral oil, such as vegetable oil

• 1/4 cup (60 ml) pure maple syrup

• 2 tablespoons (30 ml) apple cider vinegar

1. In a large nonstick skillet, cook chopped bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, 6 to 8 minutes. Transfer mixture to a medium bowl and set aside to cool to room temperature, about 10 minutes; wipe skillet clean.

2. Meanwhile, line a large rimmed baking sheet with parchment paper. In a large bowl, whisk together egg, gelatin, 1/4 cup broth, 2 teaspoons mustard, and 1 teaspoon salt. Stir in bread pieces, and let stand, stirring occasionally, until bread is thoroughly moist, about 5 minutes. Squeeze bread between your fingers or mash with a fork to make sure there are no dry spots.

3. Add turkey, cheese, pepper, 2 tablespoons finely chopped herbs, and reserved bacon mixture to bowl. Using a clean hand or spoon, stir until very well combined; be careful not to overwork meat. Using wet hands, roll mixture into 16 (1 1/2-ounce each; 43 g) meatballs. Place on prepared baking sheet, evenly spaced apart, and cover lightly with plastic wrap. Refrigerate meatballs until firm and cold, at least 30 minutes or up to 4 hours.

4. In a large nonstick skillet, heat oil over medium-high heat. Add half of the meatballs in a single layer spaced apart and cook, undisturbed, until browned on 1 side, 1 to 2 minutes. Carefully rotate meatballs, and continue to cook, turning as needed, until browned on all sides, 3 to 4 minutes. Transfer meatballs to a large plate. Repeat process with remaining meatballs; set aside.

5. Add maple syrup, cider vinegar, herb sprigs, remaining 1/2 cup broth, 2 tablespoons mustard, and 1/2 teaspoon salt to skillet; bring to a simmer over medium heat. Return meatballs to skillet; cook, gently stirring and spooning maple syrup mixture over meatballs, until an instant-read thermometer inserted into center of meatballs registers 160°F (70°C), 6 to 8 minutes. Transfer meatballs to a platter. Sauce should have a thickened glaze-like consistency. If necessary, further simmer the sauce until reduced to the right texture, about 5 minutes. Drizzle with remaining glaze and garnish with additional finely chopped herbs.

Special Equipment

Large nonstick skillet

Notes

This recipe can be prepared with turkey bacon if desired. You can also omit the bacon entirely and use 1 tablespoon of neutral cooking oil or olive oil to cook the onion, carrot, and celery.

Make-Ahead and Storage

Leftovers can be refrigerated in an airtight container for up to 5 days.

This is my go-to tomato sauce recipe when I’m making it at home and not just buying a jar of store-bought. Pomodoro sauce simply means tomato sauce in Italian. It’s a simple recipe that tastes super fresh and flavorful. I also like that you can keep this sauce recipe traditional or you can easily customize it to your preferences, like adding some red pepper flakes or other ingredients that fit what your family loves.

Pomodoro sauce is different from marinara sauce in a few ways, but the biggest difference to me is the texture. This sauce is more uniform in texture while marinara tends to be heartier or chunkier.

Related: Vodka Sauce, Alfredo Sauce, Lasagna, Italian Seasoning, Spaghetti Bolognese, Chicken Parmesan, Homemade Pizza.

Ingredients

• Whole, peeled ripe tomatoes – I love to use fresh tomatoes. You may also use canned tomatoes.
• Butter – Use whatever butter you keep on hand.
• Olive Oil – Such as extra-virgin olive oil.
• Onion – Chopped white onion.
• Garlic – Minced garlic cloves.
• Basil – Fresh basil leaves are a must.
• Salt and Pepper – We use kosher salt and fresh ground black peppercorns.

I like this sauce on pretty much any noodle shape and even gnocchi topped with some Parmesan cheese. You can even learn to make fresh pasta at home.

How to Make Pomodoro Sauce

In a large saucepan or medium to large pot, saute the chopped onions and minced garlic in the butter and olive oil over medium heat for 3-4 minutes. Season with a little salt and pepper. The garlic should be super fragrant and the onion will be softened and beginning to brown.

Transfer this mixture to a blender and add the cans of tomatoes (the entire contents including the juices). Add the basil leaves too. Blend until smooth.

Transfer the sauce back into your saucepan and simmer at medium-low heat for another 20 minutes. This will thicken the sauce as well as deepen the flavor. Taste and add more salt and pepper as needed.

Serve over cooked noodles and top with Parmesan cheese.

This will make around 5 cups of sauce, so at our house I can usually use this recipe for two meals, saving the second batch in an airtight container in the refrigerator for at least 5 days.

Tips & Additions

• As with any recipe with so few ingredients, the quality of those ingredients matter. If possible, use San Marzano tomatoes.
• Feel free to add more herbs beyond basil if you like, including parsley, thyme or even cilantro.
• I like to add a little red pepper flakes or cayenne to this sauce for heat.
• If you want to use fresh (not canned) tomatoes, you can! Learn how to prepare and peel them in this tomato and orange sauce recipe.
• If you’re looking to add protein, you can add cooked Italian sausage or ground beef to your sauce.

What to serve Pomodoro Sauce with:

I love to serve pasta with a meat and/or vegetable side dish or salad. Here are a few favorites.