Healthy Apple Cider Turkey Meatballs Recipe

Introduction

These Healthy Apple Cider Turkey Meatballs are a flavorful twist on a classic favorite. Made with lean turkey and a fragrant blend of spices, they are glazed in a tangy apple cider sauce that adds a touch of sweetness. Perfect for a comforting family dinner or a tasty appetizer.

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 the ground turkey, whole wheat breadcrumbs, beaten egg, 1/4 cup apple cider, finely diced onion, minced garlic, chopped sage, fresh thyme leaves, ground cinnamon, nutmeg, allspice, salt, pepper, and parmesan cheese if using. Gently mix with clean hands just until combined, being careful not to overwork the meat.
2. Step 2: Shape the mixture into meatballs about 1 1/2 inches in diameter using a tablespoon or small cookie scoop. You should have about 20 meatballs.
3. Step 3: Heat the olive oil in a large skillet over medium heat until shimmering. Add the meatballs carefully, working in batches if needed to avoid overcrowding the pan.
4. Step 4: Cook the meatballs for 2 to 3 minutes on each side, turning occasionally, until they are browned all over and cooked through. The internal temperature should reach 165°F, about 8 to 10 minutes total.
5. Step 5: Transfer the cooked meatballs to a plate and cover loosely with foil to keep them warm.
6. Step 6: In the same skillet with the meatball drippings, add 1 cup apple cider, maple syrup, Dijon mustard, salt, and a pinch of cinnamon. Bring to a boil, then lower the heat to medium-low and simmer until the sauce reduces by half and thickens slightly, about 5 to 7 minutes.
7. Step 7: Return the meatballs to the skillet and gently toss to coat them evenly in the glaze. Simmer for an additional 1 to 2 minutes until the meatballs are heated through and glossy with the sauce.
8. Step 8: Serve the meatballs hot, garnished with extra fresh herbs if desired.

Tips & Variations

• For a gluten-free option, substitute whole wheat breadcrumbs with gluten-free breadcrumbs or ground oats.
• Use fresh herbs when possible for the best flavor, but dried herbs can be used in a pinch—reduce quantities by half.
• Add a small amount of grated apple to the mixture for extra moisture and a hint of sweetness.
• Serve with a side of roasted vegetables or whole grain rice for a balanced meal.

Storage

Store leftover meatballs and glaze in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat until heated through, adding a splash of water if the sauce has thickened too much. They can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works well as a substitute and will yield similar results in flavor and texture.

Can these meatballs be baked instead of pan-fried?

Absolutely. Bake the meatballs at 400°F (200°C) on a lined baking sheet for about 15-20 minutes, turning halfway, until they reach an internal temperature of 165°F.

Healthy Apple Cider Turkey Meatballs Recipe

Print Recipe

★★★★★

4.7 from 147 reviews

These Healthy Apple Cider Turkey Meatballs are a flavorful, lean protein-packed dish perfect for a wholesome meal. Made with lean ground turkey, aromatic spices, and a tangy apple cider glaze, they deliver a delightful balance of savory and sweet. This recipe is quick to prepare, cooked on the stovetop for a golden-brown crust and finished with a luscious, reduced glaze that adds moisture and depth. Ideal for a family dinner or meal prep, these meatballs provide a nutritious and delicious option full of comforting fall flavors.

• Author: Lila
• 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 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. Combine Ingredients: 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 together until just combined, being careful not to overmix to keep the meatballs tender.
2. Form Meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter (approximately 1 tablespoon each). This will yield about 20 meatballs.
3. Heat Oil: Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat until shimmering and hot.
4. Cook Meatballs: Carefully add the meatballs to the hot skillet in batches if necessary to avoid crowding them. Cook for 2-3 minutes on each side, turning occasionally, until they are browned and cooked through with an internal temperature of 165°F, about 8-10 minutes total.
5. Keep Warm: Transfer the cooked meatballs to a plate and cover loosely with foil to retain warmth.
6. Prepare Glaze: In 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 the glaze reduces by half and slightly thickens, about 5-7 minutes.
7. Coat Meatballs: Return the meatballs to the skillet and gently toss them to coat evenly in the glaze. Simmer for an additional 1-2 minutes until the meatballs are heated through and well-coated.
8. Serve: Serve the meatballs hot, optionally garnished with additional fresh herbs such as sage or thyme for extra flavor.

Notes

• Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F for poultry.
• Do not overmix the meatball mixture to keep meatballs tender and moist.
• Whole wheat breadcrumbs add fiber and nutrition; if unavailable, use regular breadcrumbs as a substitute.
• Parmesan cheese is optional but adds a subtle savory flavor.
• The glaze can be adjusted in sweetness by varying the amount of maple syrup.
• These meatballs can be served over whole grain pasta, rice, or alongside steamed vegetables for a balanced meal.
• Leftover meatballs keep well refrigerated for up to 3 days and freeze well for up to 2 months.

Keywords: turkey meatballs, apple cider meatballs, healthy meatballs, low fat meatballs, autumn recipe, ground turkey recipe, savory meatballs, lean protein dinner