Laura Mariano
A Fall-Inspired Twist on Classic Meatballs
When the air turns crisp and leaves begin to fall, it’s time to bring cozy, comforting flavors to the table—and these Apple Sage Turkey Meatballs are just the ticket. Inspired by seasonal favorites from Lexi’s Clean Kitchen, Nourish Well Recipes, and Recipe Rave, this recipe offers a savory-sweet spin on a classic comfort food. Lean ground turkey forms the base, while grated apple adds natural moisture and a hint of sweetness. Fresh sage infuses each bite with warm, earthy depth, creating a flavor profile that’s reminiscent of Thanksgiving stuffing. Whether you’re prepping for a week of wholesome meals, serving up a crowd-pleasing appetizer, or planning a festive fall dinner, these meatballs are versatile, satisfying, and packed with autumnal charm. Best of all, they’re easy to make and even easier to love—perfect for cozy nights in or holiday gatherings alike.
Why Apple and Sage Work So Well Together
Apple and sage are a match made in fall flavor heaven. Sage, with its earthy, slightly peppery notes, brings a grounding herbal depth that complements the lightness of turkey. Meanwhile, apple—especially a tart variety like Granny Smith—adds a subtle sweetness and essential moisture that keeps the meatballs juicy and tender. Together, they create a balance of savory and sweet that elevates the mild flavor of lean turkey, transforming it into something truly special. This combination is more than just delicious—it’s nostalgic. The flavors echo the comforting taste of traditional Thanksgiving stuffing, making these meatballs feel both familiar and fresh. Whether baked or simmered, the apple and sage duo ensures every bite is bursting with seasonal warmth.
Bold Tip: Use a tart apple like Granny Smith for balance and structure—it holds up well and prevents the meatballs from becoming too sweet or mushy.
Ingredient List
Main Ingredients:
- Ground turkey (93% lean recommended): lean yet flavorful base
- Apple (grated, peeled or unpeeled): adds moisture and a hint of sweetness
- Fresh sage (finely chopped): earthy, aromatic herb that defines the dish
- Onion (grated or finely minced): for savory depth and moisture
- Garlic (minced): adds a punch of flavor
- Egg: binds the mixture together
- Almond flour or breadcrumbs: helps hold shape and adds texture
- Salt and pepper: essential seasoning
- Olive oil: for searing or baking
Optional Add-Ins:
- Dijon mustard: for a tangy kick
- Nutmeg or allspice: warm spice notes to enhance the fall flavor
- Maple syrup: for a sweet glaze finish
- Chicken broth or apple cider: for simmering and added depth
Bold Tip: Grate the apple finely to help it blend seamlessly into the meat mixture—this ensures even moisture and flavor in every bite.
Step-by-Step Cooking Instructions
Method 1: Oven-Baked (Lexi’s Clean Kitchen Style)
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine ground turkey, grated apple, chopped sage, onion, garlic, egg, almond flour or breadcrumbs, salt, and pepper in a large bowl. Mix gently until just combined—avoid overmixing to keep the meatballs tender.
- Form the mixture into 1½-inch meatballs using your hands or a scoop. Place them evenly spaced on the prepared baking sheet.
- Bake for 18–20 minutes, or until the meatballs are golden brown and cooked through (internal temp should reach 165°F).
- Serve warm as a main dish, over mashed potatoes, or as a party appetizer with toothpicks and a dipping sauce.
Method 2: Skillet-Simmered (Nourish Well Recipes Style)
- Heat 1–2 tablespoons of olive oil in a large skillet over medium heat.
- Brown the meatballs on all sides, working in batches if necessary to avoid overcrowding the pan.
- Add ½ cup of chicken broth or apple cider to the skillet. Cover and simmer for 10–12 minutes, or until the meatballs are fully cooked and infused with flavor.
- Optional Glaze: Drizzle with warm maple syrup or a maple-Dijon glaze before serving for a sweet-savory finish.
- Serve with roasted vegetables, over rice, or as a hearty sandwich filling.
Bold Tip: Don’t overmix the meat—this keeps the meatballs tender and prevents them from becoming dense.
Apple and Sage Turkey Meatballs Recipe | Juicy Fall-Inspired Meatballs with Fresh Herbs & Sweet Apple
Equipment
- Mixing bowl
- Grater
- Knife and cutting board
- Baking sheet (or skillet)
- Parchment paper (for baking)
- Cookie scoop (optional)
Ingredients
- 1 lb ground turkey (93% lean recommended)
- 1 medium apple (Granny Smith or Honeycrisp), grated
- 1 tbsp fresh sage, finely chopped
- ¼ cup onion, grated or finely minced
- 2 cloves garlic, minced
- 1 egg
- ⅓ cup almond flour or breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for skillet or brushing)
Optional Add-Ins:
- 1 tsp Dijon mustard
- ¼ tsp nutmeg or allspice
- 1 tbsp maple syrup (for glaze)
Instructions
Method 1: Oven-Baked
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.In a large bowl, gently mix all ingredients until just combined.Use a cookie scoop or hands to form 1½-inch meatballs.Place on baking sheet and bake for 18–20 minutes until golden and cooked through (165°F internal temp).
Method 2: Skillet-Simmered
- Heat olive oil in a skillet over medium heat.Brown meatballs on all sides, working in batches if needed.Add broth or cider, cover, and simmer for 10–12 minutes.Optional: Drizzle with maple syrup or glaze before serving.
Notes
- Grate apple finely and squeeze excess moisture to avoid soggy texture.
- Don’t overmix the meat—this keeps the meatballs tender.
- Use a cookie scoop for evenly sized meatballs.
- Freeze raw or cooked meatballs for up to 3 months.
- Serve with mashed sweet potatoes, wild rice, cranberry sauce, or apple cider glaze.
