Name: Healthy Apple Cider Turkey Meatballs Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
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; 1 cup apple cider; 1 tablespoon maple syrup; 1 teaspoon Dijon mustard; 1/4 teaspoon salt; Pinch of cinnamon

Jump to Recipe

These Healthy Apple Cider Turkey Meatballs are a flavorful and wholesome twist on a classic favorite. Infused with warm spices and fresh herbs, they’re perfect for a comforting meal anytime. The tangy apple cider glaze adds a delightful sweet and savory finish.

A red bowl filled with two layers of brown meatballs covered in small pieces of nuts, the meatballs look moist and slightly glossy; a golden fork pierces the top meatball, held by a woman's hand; in the background, a clear glass mug with light brown apple cider sits on a wooden surface with a white marbled texture, topped with a green apple slice; a metal pan and sliced yellow apple halves are placed nearby with a white cloth featuring a black grid pattern. 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, sage, thyme, cinnamon, nutmeg, allspice, salt, pepper, and parmesan cheese if using. Gently mix with clean hands until just combined, being careful not to overmix.
Step 2: Form the mixture into meatballs about 1 1/2 inches in diameter (approximately 1 tablespoon each), yielding about 20 meatballs.
Step 3: Heat olive oil in a large skillet over medium heat until shimmer appears.
Step 4: Carefully add meatballs to the hot skillet in batches to avoid crowding. Cook for 2-3 minutes per side, turning occasionally, until browned and cooked through with an internal temperature of 165°F (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, add 1 cup apple cider, maple syrup, Dijon mustard, salt, and cinnamon. Bring to a boil, then simmer over medium-low heat until reduced by half and slightly thickened (5-7 minutes).
Step 7: Return meatballs to the skillet and gently toss to coat in the glaze. Simmer for 1-2 minutes until heated through and well coated.
Step 8: Serve hot, optionally garnished with fresh herbs.

Tips & Variations

Use a meat thermometer to ensure meatballs reach 165°F for safe cooking.
Swap whole wheat breadcrumbs for gluten-free if needed.
Add finely chopped apples to the meat mixture for extra sweetness and texture.
For a richer flavor, try using turkey thigh meat instead of lean breast meat.

Storage

Store leftover meatballs and glaze together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. For longer storage, freeze the cooked meatballs (without glaze) for up to 2 months and thaw before reheating with fresh glaze.

How to Serve

The image shows a red bowl full of round, brown meatballs with a rough texture, placed on a white and gray checkered cloth. Next to the bowl, there is a brown drink in a clear glass cup with a handle. Two apples are visible: one whole red apple and one sliced apple with light yellow inside and red outside. A white plate holds more meatballs, and part of a woman's hand is reaching towards the plate. The surface under everything is a white marbled texture. A gold-colored fork is also near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the meatballs instead of pan-frying?

Yes, you can bake the meatballs at 400°F (200°C) on a parchment-lined baking sheet for about 15-20 minutes or until they reach an internal temperature of 165°F. Then toss them in the glaze as instructed.

Is it necessary to use fresh herbs?

Fresh herbs provide the best flavor, but dried herbs can be used in a pinch. Use about one-third the amount of dried herbs compared to fresh.