Baked Turkey Meatballs in Beer Sauce

Baked Turkey Meatballs in Beer - Onion Sauce in white oval bowl with serving spoon garnished with fresh parsley.

5 from 3 votes

Baked Turkey Meatballs in Beer Sauce

Make this Baked Turkey Meatballs recipe for an elevated take on classic comfort food! Tender turkey meatballs are flavored with sauteed onions and herbs, then gently simmered in a decadent beer onion sauce that has the perfect balance of richness and depth. Serve atop creamy mashed potatoes or egg noodles for the ultimate cozy and hearty dinner idea!

Prep Time30

Cook Time45

Total Time1 15

Course: Chicken and Turkey

Cuisine: American

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Meatballs

2 tablespoons canola oil or vegetable oil
1/2 large onion finely chopped (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 oil or vegetable oil
1 1/2 large onions halved and thinly sliced (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
3 1/2 cups chicken broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1-2 teaspoons brown sugar to taste
Salt and freshly ground black pepper to taste
2 tablespoons chopped fresh parsley

Instructions

Meatballs

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
Heat oil in a large skillet or saucepan over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 8-10 minutes or until soft. Add the garlic and dried thyme and stir.
Transfer to a large mixing bowl. Let cool slightly. Add the panko, chicken broth, egg, salt, black pepper, and parsley and mix well.
Add the ground turkey and mix well. Form into 34 1 1/2-inch meatballs and place on the prepared baking sheet.
Bake for 12-15 minutes or until an instant-read thermometer registers at least 165 degrees.

Beer Onion Sauce

In the same skillet you used to cook the onions for the meatballs, heat butter and oil over medium-high heat. Add the onion, reduce heat to medium-low, and cook for 18-20 minutes or until soft and beginning to turn golden.
Add the garlic, dried thyme, tomato paste, and all-purpose flour. Cook for 1-2 minutes.
Add the beer and cook 1-2 minutes.
Add the chicken broth, Worcestershire, Dijon mustard, and brown sugar. Bring to a boil. Reduce heat to medium and simmer uncovered for 10-12 minutes.
Season to taste with salt and black pepper. Stir in parsley.
Add the meatballs back in and heat through.

Notes

SUBSTITUTIONS:

Other types of meat will also work, such as ground chicken, pork, or beef.
NON-ALCOHOLIC SUBSTITUTION: Most alcohol will get cooked out as it simmers, but not all. If you do not consume alcohol, use a non-alcoholic beer.
Stone-ground mustard is the best substitute for Dijon mustard, but you can also use yellow in a pinch.

TIPS:

Don’t rush sauteeing the onions for the sauce. Taking the necessary time to saute the onions ensures that the flavor and texture are just right.
These easy, simply-flavored meatballs can go with numerous other sauces.

MAKE AHEAD:

This recipe for ground turkey meatballs and the beer sauce reheats well, making it a convenient meal to make ahead of time and serve later or have for leftovers. To reheat, bring the sauce and meatballs to a simmer on the stovetop and cook until heated. You may need to add a splash of broth when reheating, as the sauce may thicken in the fridge.

FREEZER-FRIENDLY:

Freeze in the desired portions for two to three months.
Thaw in the refrigerator or the microwave.
Reheat on the stovetop in a saucepan or in the oven.

Nutrition