Introduction

These Healthy Apple Cider Turkey Meatballs combine lean turkey with warm spices and a tangy apple cider glaze for a flavorful, nutritious meal. Perfect for a cozy dinner, they’re easy to make and sure to delight your family.

The image shows a close-up of a white plate on a white marbled surface, filled with creamy mashed potatoes as the base layer, smooth and slightly lumpy in texture. On top of the mashed potatoes are five brown meatballs with visible bits of herbs or vegetables inside, covered in a thick, shiny dark brown gravy that drips down the sides of the meatballs and onto the potatoes. The background includes a blurred orange object, possibly an apple, and a wooden spoon, creating a cozy and warm atmosphere. 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.
Step 2: Using clean hands, gently mix everything together until just combined. Be careful not to overmix.
Step 3: Form the mixture into meatballs about 1 1/2 inches in diameter (about 1 tablespoon each). You should get approximately 20 meatballs.
Step 4: Heat olive oil in a large skillet over medium heat until shimmering.
Step 5: Carefully add the meatballs to the hot skillet, working in batches if necessary to avoid crowding the pan.
Step 6: Cook the meatballs for 2-3 minutes on each side, turning occasionally, until browned all over and cooked through (internal temperature should reach 165°F), about 8-10 minutes total.
Step 7: Transfer the cooked meatballs to a plate and cover loosely with foil to keep warm.
Step 8: In the same skillet with the meatball drippings, add 1 cup apple cider, maple syrup, Dijon mustard, salt, and cinnamon.
Step 9: 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.
Step 10: Return the meatballs to the skillet and gently toss to coat in the glaze.
Step 11: Simmer for another 1-2 minutes until the meatballs are heated through and well-coated with the glaze.
Step 12: Serve hot, garnished with additional fresh herbs if desired.

Tips & Variations

Use a meat thermometer to ensure meatballs reach 165°F for safe consumption.
Swap whole wheat breadcrumbs for gluten-free breadcrumbs to make the recipe gluten-free.
Add a splash of lemon juice to the glaze for a brighter flavor.
For extra moisture, mix in a tablespoon of plain Greek yogurt to the meatball mixture.
Fresh herbs like parsley or rosemary can be added as garnish or mixed into the meatballs for more flavor.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. You can also freeze cooked meatballs in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of many small, round meatballs covered in thick, glossy reddish-brown sauce with a few small green herb pieces scattered on top. The meatballs are piled together in a white bowl, and a wooden spoon with a long, light brown handle is partially submerged, lifting one meatball. The sauce looks smooth and shiny, coating the meatballs evenly, and the meatballs have a lightly textured surface under the sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of ground turkey?

Yes, ground chicken can be used as a substitute and will work well with the spices and glaze, though the texture may be slightly different.

Is it necessary to brown the meatballs before glazing?

Browning the meatballs develops flavor and texture, but if you’re short on time, you can bake them and then add the glaze. Just ensure they are fully cooked through before glazing.