Maple-Glazed Turkey Meatballs with Vermont Cheddar Cream Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

Juicy turkey meatballs glazed with maple syrup and served with a rich Vermont cheddar cream sauce for a comforting dish. This american-inspired pork ready in about 40 minutes blends ground turkey, breadcrumbs, large egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 large egg
• 2 stalks, finely chopped green onion
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp pure Vermont maple syrup
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup shredded Vermont sharp cheddar cheese

Instructions

1. Step 1: In a large bowl, combine 1 lb ground turkey, 1/2 cup breadcrumbs, 1 large egg, 2 chopped green onion stalks, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Mix gently until just combined.
2. Step 2: Shape mixture into 18 meatballs, about 1 1/2 inches each.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, for 6-8 minutes until browned on all sides and cooked through.
4. Step 4: Drizzle 3 tbsp pure Vermont maple syrup over the meatballs in the skillet, stirring gently to coat, and cook for 1-2 minutes until syrup is sticky and caramelized.
5. Step 5: Remove meatballs to a plate and keep warm. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
6. Step 6: Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden and bubbling.
7. Step 7: Gradually whisk in 1 cup whole milk, stirring continuously until sauce thickens and coats the back of a spoon, about 3-4 minutes.
8. Step 8: Remove from heat and stir in 1 cup shredded Vermont sharp cheddar cheese until melted and smooth.
9. Step 9: Return meatballs to the skillet and spoon cheddar cream sauce over them before serving.