Introduction

These healthy apple cider turkey meatballs offer a delightful twist on a classic comfort food. Infused with warming spices and finished with a sweet apple cider glaze, they are perfect for a wholesome family meal. Quick to prepare and packed with flavor, they’ll surely become a favorite.

The dish shows a close-up of four brown meatballs covered in thick shiny brown gravy, sitting on a bed of creamy, pale yellow mashed potatoes. The meatballs have a textured surface with bits of herbs and small dark specks. The mashed potatoes look smooth and soft with a few lumps, and the brown gravy is generously poured over both meatballs and potatoes, pooling slightly at the bottom. The food is served on a white plate with a thin dark rim, placed on a soft beige cloth, all set on a white marbled surface. In the background, there is a blurry yellow-orange round object that could be a fruit, adding warmth to the scene. photo taken with an iphone --ar 4:5 --v 7

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—avoid overmixing.
Step 2: Form the mixture into meatballs about 1 1/2 inches in diameter (approximately 1 tablespoon each). You should get about 20 meatballs.
Step 3: Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs carefully, working in batches to avoid crowding.
Step 4: Cook meatballs for 2-3 minutes per side, turning occasionally, until browned and cooked through (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 cinnamon. Bring to a boil, then reduce heat 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 with the glaze. Simmer for 1-2 minutes until heated through and well coated.
Step 8: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

Use a meat thermometer to ensure meatballs reach 165°F for safe consumption.
Swap whole wheat breadcrumbs with gluten-free crumbs if needed.
Add a pinch of red pepper flakes for a subtle heat in the glaze.
For extra moisture, try mixing in a tablespoon of plain Greek yogurt into the meat mixture.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through, adding a splash of apple cider to keep them moist. These meatballs can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a red sauce-covered meatball dish in a white bowl with a red rim, bursting with rich, glossy, thick sauce layers covering each meatball; the meatballs themselves have a brown, slightly crispy texture under the sauce, with small green herbs sprinkled on top, adding contrast. A rustic wooden spoon rests among the meatballs, partially lifting one to show its tender, juicy inside. The background is a white marbled texture that softly blends with the bowl's edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare and shape the meatballs in advance and keep them refrigerated for up to 24 hours before cooking. Alternatively, cook and then freeze for longer storage.

Is it necessary to use fresh herbs?

Fresh herbs provide the best flavor, but dried can be used as a substitute. Use about one-third the amount specified for fresh herbs since dried herbs are more concentrated.