Healthy Apple Cider Turkey Meatballs Recipe

Introduction

Discover healthy apple cider turkey meatballs that are bursting with warm spices and fresh herbs. These protein-packed bites are coated in a tangy apple cider glaze, making them perfect for a flavorful weeknight dinner or entertaining guests.

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

1. 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. Gently mix with clean hands until just combined, being careful not to overmix.
2. Step 2: Form the mixture into meatballs about 1 1/2 inches in diameter, roughly 1 tablespoon each. You should get about 20 meatballs.
3. Step 3: Heat olive oil in a large skillet over medium heat until shimmering. Add the meatballs carefully, working in batches if needed to avoid overcrowding.
4. Step 4: Cook the 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.
5. Step 5: Transfer the cooked meatballs to a plate and cover loosely with foil to keep warm.
6. Step 6: In the same skillet, 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 the glaze reduces by half and thickens slightly, about 5-7 minutes.
7. Step 7: Return the meatballs to the skillet and gently toss to coat them evenly in the glaze. Simmer for 1-2 minutes more until heated through.
8. Step 8: Serve hot, garnished with fresh herbs if desired.

Tips & Variations

• If the meatball mixture is too wet to form, add an extra tablespoon or two of breadcrumbs to firm it up.
• You can bake the meatballs at 400°F for 15-18 minutes instead of pan-frying, then toss with the glaze.
• Substitute unsweetened apple juice plus a teaspoon of apple cider vinegar if you can’t find apple cider.
• For a dairy-free option, omit the parmesan cheese.
• Try adding a splash of fresh lemon juice to the glaze for a brighter flavor.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of apple cider or chicken broth to keep them moist. These meatballs can also be frozen after cooking; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Absolutely! Prepare the mixture up to a day ahead and keep refrigerated, or fully cook the meatballs, cool completely, and store in the fridge for up to 3 days. Reheat gently in a skillet with a little apple cider or broth.

How do I know when the meatballs are done?

They are cooked when the internal temperature reaches 165°F. If you don’t have a meat thermometer, cut one meatball open—it should be fully opaque with no pink inside.

Healthy Apple Cider Turkey Meatballs Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

Healthy Apple Cider Turkey Meatballs offer a deliciously balanced dish featuring lean ground turkey combined with warming spices and fresh herbs, glazed in a tangy-sweet apple cider reduction. These protein-packed meatballs are perfect for a wholesome dinner and pair beautifully with mashed potatoes or roasted vegetables.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 20 meatballs (serves 4) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Prepare Meatball Mixture: In a large mixing bowl, combine ground turkey, whole wheat breadcrumbs, beaten egg, 1/4 cup apple cider, very finely diced onion, minced garlic, chopped fresh sage, thyme leaves, ground cinnamon, nutmeg, allspice, salt, pepper, and grated parmesan cheese if using. Gently mix with clean hands just until combined, being careful not to overmix to maintain a tender texture.
2. Form Meatballs: Shape the mixture into approximately 20 meatballs, about 1 1/2 inches in diameter or one tablespoon each, ensuring uniform size for even cooking.
3. Heat Skillet: Warm 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering to prepare for browning the meatballs.
4. Cook Meatballs: Carefully place the meatballs into the hot skillet, in batches if needed to avoid overcrowding. Cook for 2-3 minutes per side, turning occasionally, until they are browned evenly and reach an internal temperature of 165°F, about 8-10 minutes total. Use a meat thermometer if possible to ensure safety.
5. Keep Meatballs Warm: Transfer the cooked meatballs to a plate and loosely cover with foil to keep warm while preparing the glaze.
6. Make the Glaze: In the same skillet, add 1 cup apple cider, maple syrup, Dijon mustard, 1/4 teaspoon salt, and a pinch of cinnamon to utilize the flavorful drippings. Bring to a boil, then reduce heat to medium-low and simmer until the mixture reduces by half and slightly thickens, approximately 5-7 minutes.
7. Glaze the Meatballs: Return the cooked meatballs to the skillet and gently toss to coat them evenly with the glaze. Continue to simmer for 1-2 minutes until meatballs are heated through and well coated.
8. Serve: Serve the glazed meatballs hot, optionally garnished with extra fresh herbs for aroma and color.

Notes

• You can prepare the meatball mixture a day in advance and keep refrigerated, or fully cook the meatballs and refrigerate for up to 3 days. Reheat gently in a skillet with a splash of apple cider or broth.
• If the mixture feels too wet to form meatballs, add additional breadcrumbs by tablespoons to achieve the right consistency.
• Meatballs can alternatively be baked on a parchment-lined baking sheet at 400°F for 15-18 minutes, then glazed as directed.
• Use a meat thermometer to confirm meatballs reach 165°F internally; alternatively, cut one open to ensure no pink remains.
• If apple cider is unavailable, substitute with unsweetened apple juice plus a teaspoon of apple cider vinegar for similar flavor.

Keywords: turkey meatballs, healthy meatballs, apple cider glaze, lean turkey recipe, healthy dinner, low fat meatballs, fall recipe