Healthy Apple Cider Turkey Meatballs Recipe
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.
- 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
- 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.
- Form Meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter (approximately 1 tablespoon each). This will yield about 20 meatballs.
- Heat Oil: Heat 2 tablespoons olive oil in a large 12-inch skillet over medium heat until shimmering and hot.
- 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.
- Keep Warm: Transfer the cooked meatballs to a plate and cover loosely with foil to retain warmth.
- 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.
- 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.
- 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
