Description
These Healthy Apple Cider Turkey Meatballs combine lean ground turkey with warm spices and a tangy apple cider glaze for a deliciously moist and flavorful dish. Perfect for a wholesome family meal, these meatballs are cooked in a skillet and glazed to perfection, delivering a sweet and savory balance with every bite.
Ingredients
Meatballs
- 1 pound (16 oz) 93% lean ground turkey
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup apple cider
- 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
- 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
- Mix Meatball Ingredients: In a large mixing bowl, combine ground turkey, breadcrumbs, beaten egg, 1/4 cup apple cider, minced garlic, chopped sage, thyme leaves, cinnamon, nutmeg, allspice, salt, pepper, and parmesan cheese. Use clean hands to gently mix until just combined, taking care not to overmix.
- Form Meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter (approximately 1 tablespoon each). You should get around 20 meatballs.
- Heat Oil in Skillet: Warm 2 tablespoons olive oil in a large skillet over medium heat until shimmering.
- Cook Meatballs: Place meatballs carefully into the hot skillet, avoiding crowding by working in batches if necessary. Cook for 2-3 minutes per side, turning occasionally, until browned and cooked through, about 8-10 minutes total. The internal temperature should reach 165°F.
- Keep Meatballs Warm: Transfer cooked meatballs to a plate and cover loosely with foil to keep warm.
- Prepare Glaze: Using the same skillet with the meatball drippings, add 1 cup apple cider, maple syrup, Dijon mustard, 1/4 teaspoon salt, and a pinch of cinnamon. Bring to a boil, then reduce heat to medium-low and simmer until the mixture has reduced by half and thickened slightly, about 5-7 minutes.
- Coat Meatballs in Glaze: Return the meatballs to the skillet and gently toss to coat them thoroughly in the glaze. Simmer for another 1-2 minutes until the meatballs are heated through and well-coated.
- Serve: Serve the glazed meatballs hot, optionally garnished with additional fresh herbs for extra flavor and presentation.
Notes
- Do not overmix the meatball mixture to avoid dense meatballs.
- Use a meat thermometer to ensure meatballs reach an internal temperature of 165°F for safety.
- Work in batches when cooking meatballs to ensure even browning and avoid overcrowding the skillet.
- If you prefer, substitute fresh herbs with dried herbs but reduce quantities by half as dried herbs are more concentrated.
- For a gluten-free option, replace breadcrumbs with gluten-free breadcrumbs.
