Apple & Sage Turkey Meatballs are a lovely twist on classic meatballs, mixing the sweet crispness of apples with the earthy flavor of fresh sage. These little bites pack a juicy tenderness thanks to turkey, and the apples add a nice pop of freshness that makes them unique and tasty.
I really enjoy making these meatballs when I want something comforting but a bit different from the usual. The sage gives a gentle herbal note that pairs so well with the mild turkey, and the apples keep everything moist and add a hint of natural sweetness. I find that adding diced apple right into the mix helps keep the meatballs light instead of dense.
My favorite way to serve these is over a bowl of warm mashed potatoes or alongside roasted veggies. Sometimes I even toss them into a sandwich with a little mustard or mayo for a quick, satisfying lunch. They’re great for family dinners or a cozy meal when you want something that feels homemade and special without a lot of fuss.
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Key Ingredients & Substitutions
Ground Turkey: Turkey is lean and mild, perfect for light meatballs. If you want richer flavor, try ground chicken or a mix of turkey and pork. Avoid over-mixing to keep meatballs tender.
Apple: Adds moisture and natural sweetness. Use crisp apples like Granny Smith or Honeycrisp. If fresh apples are unavailable, unsweetened applesauce can work but reduce added liquids.
Fresh Sage: Key for that earthy, herbal note. Dried sage can be substituted, but use about one-third the amount since it’s more concentrated. Fresh herbs brighten the dish.
Breadcrumbs and Milk: These keep the meatballs soft. Panko gives a lighter texture; regular breadcrumbs work too. Milk moistens and binds the mixture nicely.
Apple Cider & Honey Glaze: The glaze adds a lovely shine and sweet tang. You can swap honey for maple syrup or brown sugar. Apple cider vinegar can be used instead of cider juice for a sharper flavor.
How Do I Make Meatballs That Stay Tender and Don’t Dry Out?
Turkey meat is lean and can dry out easily, so follow these tips to keep meatballs juicy:
- Mix ingredients gently—don’t overwork the meat, which makes it tough.
- Add moisture with diced apple and milk-soaked breadcrumbs to keep the texture soft.
- Shape evenly sized meatballs; about 1½ inches works well for even cooking.
- Cook over medium heat, not too hot, to avoid burning outside while the inside stays raw.
- Finish with the glaze in the pan to add flavor and keep the meat moist.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining ingredients without overworking the turkey.
- Sharp knife and cutting board – to finely dice the apple, onion, and chop the fresh sage.
- 12-inch nonstick or stainless steel skillet – great for cooking meatballs evenly and browning them nicely.
- Wooden spoon or silicone spatula – for turning meatballs without breaking them apart.
- Measuring cups and spoons – for accurately adding spices, liquids, and breadcrumbs.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or pork for a richer, fattier flavor.
- Add finely chopped walnuts or pecans for crunch and a nutty taste.
- Include grated zucchini or carrots to boost veggies and keep meatballs moist.
- Try adding a pinch of ground cinnamon or nutmeg to enhance the apple’s sweetness.
How to Make Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
For the Meatballs:
- 1 lb (450 g) ground turkey
- 1 small apple, peeled and finely diced
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh sage, chopped
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese (optional)
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil (for frying)
For the Glaze:
- 1/4 cup apple cider or apple juice
- 2 tbsp honey or maple syrup
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape the meatballs, around 15 minutes to cook them, and an additional 5 minutes for glazing. So, plan for about 35 minutes total to enjoy these delicious meatballs fresh and warm.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine the ground turkey, diced apple, chopped onion, minced garlic, fresh sage, breadcrumbs, Parmesan (if using), egg, milk, salt, and black pepper. Be careful not to overmix—just combine until all ingredients are evenly distributed.
2. Shape the Meatballs:
Roll the mixture into meatballs about 1½ inches in diameter. Place them on a plate or tray ready for cooking.
3. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches so they have room to brown evenly. Cook each side for 4-5 minutes, turning carefully until the meatballs are golden brown and cooked through.
4. Prepare the Glaze:
Remove the cooked meatballs from the skillet and set aside. Pour apple cider or juice and honey or maple syrup into the same skillet. Let it simmer gently for 2-3 minutes until the glaze thickens slightly.
5. Glaze the Meatballs:
Return the meatballs to the skillet and toss them gently in the glaze to coat evenly. Cook for another 2 minutes so the sauce clings well.
6. Serve and Enjoy:
Transfer the glazed meatballs to a serving dish. Garnish with fresh sage leaves if you like. Serve warm, either on their own, with mashed potatoes, or your favorite side dish. Enjoy the sweet and savory flavors!
Can I use frozen ground turkey for these meatballs?
Yes, you can! Just make sure to fully thaw the turkey in the refrigerator overnight before preparing the meatballs. This helps ensure even mixing and cooking.
What can I substitute if I don’t have fresh sage?
If you don’t have fresh sage, dried sage works too—use about one-third the amount since it’s more concentrated. Alternatively, thyme or rosemary can add a lovely herbal note.
Can I bake these meatballs instead of frying?
Absolutely! Preheat your oven to 400°F (200°C) and bake the meatballs on a greased baking sheet for 18-20 minutes, turning halfway through. Then toss them in the glaze on the stove or brush the glaze over the baked meatballs.
How do I store leftovers and reheat?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat to keep them moist, adding a splash of water or extra glaze if needed.
