Apple and Sage Turkey Meatballs Recipe | Juicy Fall-Inspired Meatballs with Fresh Herbs & Sweet Apple
These Apple and Sage Turkey Meatballs are a flavorful fusion of lean ground turkey, sweet grated apple, and earthy fresh sage. Lightly pan-seared or oven-baked, they’re juicy, aromatic, and perfect for cozy dinners or festive gatherings. Serve them with mashed potatoes, roasted vegetables, or a cider glaze for a seasonal twist. These meatballs are gluten-free, easy to make, and ideal for meal prep or entertaining with autumn-inspired flair.
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.