Oven-Baked Turkey Meatballs with Beer Glaze

Recipe Ingredients

Below are the ingredients for the meatballs and the beer-onion sauce. Quantities are listed in the ingredient section that follows.

Ingredient Notes and Substitutions

• Ground turkey: A 93/7 lean turkey works well for a balance of flavor and moisture. Ground chicken, pork, or beef can be substituted if desired.
• Beer: Use a mild lager for a clean, slightly sweet flavor. If you prefer to avoid alcohol, substitute a non-alcoholic beer or increase the chicken broth.
• Onions: Regular yellow onions are ideal for both the meatballs and the sauce; they add savory sweetness when cooked slowly.
• Thyme: Dried thyme is used here for convenience. If using fresh thyme, increase the amount by roughly three times the dried amount.
• Panko: Japanese-style breadcrumbs give the meatballs a light texture. Regular breadcrumbs will also work.
• Worcestershire, Dijon, and brown sugar: These ingredients add umami, tang, and a touch of caramel sweetness to the sauce. Stone-ground mustard can substitute for Dijon if needed.

• Transfer the onion mixture to a large bowl and let cool slightly. Add 1 cup panko, 1/2 cup chicken broth, 1 beaten egg, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 2 tablespoons chopped parsley; mix well.
• Add 1 pound ground turkey and combine gently but thoroughly.

• Form the mixture into approximately 34 meatballs, each about 1 to 1½ inches in diameter, and place them on the prepared sheet pan.
• Bake 12–15 minutes, or until an instant-read thermometer reaches 165°F in the center.

• Sauce: In the same skillet, heat 3 tablespoons butter with 2 tablespoons oil over medium-high heat. Add 1½ large halved and thinly sliced onions and reduce heat to medium-low. Cook 18–20 minutes, stirring occasionally, until the onions are soft and beginning to turn golden.
• Add 3 cloves minced garlic, 1 teaspoon dried thyme, 2 teaspoons tomato paste, and 1/3 cup all-purpose flour. Cook 1–2 minutes, stirring to coat the onions and toast the flour slightly.

• Pour in 1 cup beer and cook 1–2 minutes to lift the browned bits from the pan. Add 3½ cups chicken broth, 1 tablespoon Worcestershire sauce, 1 tablespoon Dijon mustard, and 1–2 teaspoons brown sugar to taste. Bring to a boil, then reduce heat and simmer uncovered for 10–12 minutes to meld flavors and thicken slightly.
• Season to taste with salt and freshly ground black pepper, stir in 2 tablespoons chopped parsley, then add the baked meatballs back to the skillet and heat through.
• Serve the meatballs and sauce over mashed potatoes, buttered egg noodles, rice, or pureed cauliflower.

• Done and delish — tender baked turkey meatballs in a flavorful beer and onion sauce!

Recipe summary: Prep time ~30 minutes. Cook time ~45 minutes. Total time ~1 hour 15 minutes. Serves 6.

Ingredients

Meatballs

• 2 tablespoons canola or vegetable oil
• 1/2 large onion, finely chopped (about 2 loosely packed cups)
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup chicken broth
• 1 large egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 pound ground turkey

Beer Onion Sauce

• 3 tablespoons butter
• 2 tablespoons canola or vegetable oil
• 1 1/2 large onions, halved and thinly sliced (about 4 loosely packed cups)
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 teaspoons tomato paste
• 1/3 cup all-purpose flour
• 1 cup beer (lager recommended) or non-alcoholic beer
• 3 1/2 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard (or stone-ground mustard)
• 1–2 teaspoons brown sugar, to taste
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

Meatballs

1. Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
2. Heat oil in a skillet over medium-high heat. Add the chopped onion, reduce heat to medium-low, and cook 8–10 minutes until soft. Add garlic and dried thyme and stir.
3. Transfer the onion mixture to a large bowl and let cool slightly. Add panko, chicken broth, beaten egg, salt, black pepper, and parsley; mix well. Add ground turkey and combine gently.
4. Form into approximately 34 meatballs about 1–1½ inches in diameter. Place on the prepared baking sheet and bake 12–15 minutes, until internal temperature reaches 165°F.

Beer Onion Sauce

1. In the same skillet, heat butter and oil over medium-high heat. Add sliced onions, reduce heat to medium-low, and cook 18–20 minutes until soft and starting to turn golden.
2. Add garlic, dried thyme, tomato paste, and flour; cook 1–2 minutes, stirring to cook the flour.
3. Add beer and cook 1–2 minutes to deglaze. Add chicken broth, Worcestershire sauce, Dijon mustard, and brown sugar. Bring to a boil, then reduce heat and simmer uncovered 10–12 minutes.
4. Season to taste with salt and pepper, stir in parsley, add the baked meatballs back to the sauce, and heat through.

Notes

Substitutions:

• Use ground chicken, pork, or beef in place of turkey if preferred.
• For no alcohol, use a non-alcoholic lager or increase the chicken broth.
• Stone-ground mustard is an excellent Dijon substitute; yellow mustard can be used in a pinch.

Make ahead:

• Both the meatballs and the sauce keep well. Refrigerate and reheat on the stovetop, adding a splash of broth if the sauce has thickened.

Freezer friendly:

• Freeze in portions for 2–3 months. Thaw in the refrigerator and reheat on the stovetop or in a moderate oven.

Nutrition (per serving)

• Calories: 314 kcal
• Carbohydrates: 24 g
• Protein: 23 g
• Fat: 13 g (Saturated fat: 2 g)
• Sodium: 998 mg
• Fiber: 2 g; Sugar: 6 g

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.