Ingredients

1 pound (16 oz) 93% lean ground turkey

1/2 cup whole wheat breadcrumbs

1 large egg, lightly beaten

1/4 cup apple cider

1/2 small onion, very finely diced (about 1/4 cup)

2 garlic cloves, minced

1 tablespoon fresh sage, chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated parmesan cheese (optional)

2 tablespoons olive oil

For the glaze:

1 cup apple cider

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1/4 teaspoon salt

Pinch of cinnamon

Instructions

Step 1: In a large mixing bowl, combine ground turkey, breadcrumbs, beaten egg, 1/4 cup apple cider, diced onion, minced garlic, chopped sage, thyme leaves, cinnamon, nutmeg, allspice, salt, pepper, and parmesan cheese if using. Using clean hands, gently mix until just combined, being careful not to overmix.

Step 2: Form the mixture into meatballs about 1 1/2 inches in diameter, roughly 1 tablespoon each. You should get approximately 20 meatballs.

Step 3: Heat olive oil in a large skillet over medium heat until shimmering. Carefully add the meatballs, working in batches if needed to avoid crowding.

Step 4: Cook the meatballs for 2-3 minutes on each side, turning occasionally, until browned all over and cooked through. The internal temperature should reach 165°F, about 8-10 minutes total.

Step 5: Transfer cooked meatballs to a plate and cover loosely with foil to keep warm.

Step 6: In the same skillet with drippings, add 1 cup apple cider, maple syrup, Dijon mustard, salt, and a pinch of cinnamon. Bring to a boil, then reduce heat to medium-low and simmer until reduced by half and slightly thickened, about 5-7 minutes.

Step 7: Return meatballs to the skillet and gently toss to coat in the glaze. Simmer for another 1-2 minutes until meatballs are heated through and well-coated.

Step 8: Serve hot, garnished with additional fresh herbs if desired.

Tips & Variations

Use ground chicken as a leaner alternative if preferred.

Fresh herbs enhance flavor; dried herbs can substitute but reduce quantity by half.

For a gluten-free option, replace whole wheat breadcrumbs with gluten-free breadcrumbs or ground oats.

The glaze can be thickened with a teaspoon of cornstarch mixed with water if you prefer a thicker sauce.

These meatballs pair well with mashed potatoes, roasted vegetables, or a green salad.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and glaze a day in advance. Store them separately in the refrigerator and combine just before serving for best texture.

Is it necessary to use a meat thermometer?

While optional, a meat thermometer is helpful to ensure the turkey meatballs reach the safe internal temperature of 165°F, guaranteeing they are fully cooked without drying out.