Healthy Apple Cider Turkey Meatballs Recipe
These Healthy Apple Cider Turkey Meatballs are a flavorful and nutritious twist on classic meatballs, featuring lean ground turkey combined with warm spices and fresh herbs. Simmered in a tangy and sweet apple cider glaze, they deliver a perfect balance of savory and sweet, making them an excellent main dish for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 20 meatballs, serves 4 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Meatballs
- 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
Glaze
- 1 cup apple cider
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- Pinch of cinnamon
Instructions
- Prepare the meatball mixture: In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, beaten egg, 1/4 cup apple cider, finely diced onion, minced garlic, chopped sage, thyme leaves, ground cinnamon, nutmeg, allspice, salt, black pepper, and parmesan cheese if using. Mix gently with clean hands until just combined to avoid tough meatballs.
- Form meatballs: Shape the mixture into approximately 20 meatballs, about 1 1/2 inches in diameter or roughly a tablespoon each, ensuring even size for uniform cooking.
- Heat and cook meatballs: Heat the olive oil in a large skillet over medium heat until shimmering. Add meatballs carefully in batches to avoid crowding. Cook for 2-3 minutes per side, turning occasionally, until browned all over and cooked through with an internal temperature of 165°F. This process should take about 8-10 minutes total.
- Keep meatballs warm: Transfer cooked meatballs to a plate and loosely cover with foil to retain warmth while preparing the glaze.
- Make the glaze: Using the same skillet with the meatball drippings, add 1 cup apple cider, maple syrup, Dijon mustard, salt, and a pinch of cinnamon. Bring the mixture to a boil, then reduce heat to medium-low and simmer until reduced by half and slightly thickened, about 5-7 minutes.
- Toss meatballs in glaze: Return the meatballs to the skillet and gently toss to coat them evenly with the apple cider glaze. Continue to simmer for another 1-2 minutes until meatballs are heated through and well glazed.
- Serve: Serve the meatballs hot, optionally garnished with additional fresh herbs for extra flavor and visual appeal.
Notes
- Use a meat thermometer to ensure meatballs reach 165°F internally for safety and perfect doneness.
- Do not overmix the meatball mixture to keep them tender and juicy.
- If you prefer, you can omit parmesan cheese for a dairy-free option.
- The glaze can be prepared ahead and reheated with the meatballs for convenience.
- Serve these meatballs over whole grain pasta, brown rice, or with steamed vegetables for a complete meal.
Keywords: turkey meatballs, healthy meatballs, apple cider glaze, lean protein, fall recipes, easy dinner, low fat meatballs
