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This hearty apple and sage turkey meatball recipe has transformed my fall dinner rotation with its perfect balance of savory and sweet. The unexpected addition of grated apple creates incredibly moist meatballs while adding subtle sweetness that pairs beautifully with the earthy sage.
I first created these meatballs when looking for ways to use the abundance of apples from our annual orchard visit. My family was skeptical about fruit in meatballs until the first bite—now they request these throughout autumn and winter.
Ingredients
- Ground turkey preferably 93% lean for the perfect balance of flavor and moisture without excessive fat
- Fresh apple choose Honeycrisp or Gala for their natural sweetness and crisp texture that holds up well when cooked
- Breadcrumbs creates the ideal texture while helping bind ingredients together
- Fresh sage the quintessential fall herb that infuses each bite with aromatic warmth
- Egg essential binder that ensures your meatballs hold their shape
- Garlic and onion powder provides depth of flavor without the texture of fresh aromatics
- Parmesan cheese optional but adds wonderful umami notes that complement the sweetness
- Olive oil helps achieve that beautiful golden brown exterior during searing
Step-by-Step Instructions
- Preheat Oven
- Set your oven to 400°F and prepare a baking sheet with parchment paper or a light coating of oil. This higher temperature ensures meatballs develop a beautiful exterior while staying juicy inside.
- Mix the Meatballs
- Combine ground turkey, grated apple, breadcrumbs, beaten egg, herbs, seasonings, and Parmesan in a large bowl. Use clean hands to gently mix until just combined. The key here is avoiding overmixing which can make your meatballs tough rather than tender.
- Form the Meatballs
- Scoop about 2 tablespoons of mixture and roll between your palms to form 1inch balls. Place them with slight space between on your prepared baking sheet. If your mixture seems too wet, refrigerate for 15 minutes before forming.
- Brown the Meatballs
- Heat olive oil in a skillet until shimmering. Working in batches, sear the meatballs for 1-2 minutes per side until golden brown. This step is technically optional but creates a flavor-packed crust that elevates the entire dish.
- Bake to Perfection
- Transfer seared meatballs back to the baking sheet and bake for 12-15 minutes. Check internal temperature with a meat thermometer to ensure they reach 165°F for food safety while remaining juicy.
- Serve and Enjoy
- Present your meatballs on a platter garnished with fresh sage leaves or serve over creamy mashed potatoes with a drizzle of gravy. The combination of tender turkey, sweet apple, and aromatic sage creates an unforgettable bite.
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The sage in this recipe truly makes it special for me. I grow fresh sage in my garden window specifically for these meatballs. The first time I made them for Thanksgiving, my mother-in-law asked for the recipe—perhaps the highest compliment in our family.
Freezer-Friendly Storage
These meatballs are perfect for batch cooking. After cooling completely, arrange them in a single layer on a parchment-lined tray and freeze until solid. Transfer to freezer bags and store for up to three months. Reheat from frozen in a 350°F oven for about 15-20 minutes or until warmed through. The apple content helps them retain moisture even after freezing and reheating.
Serving Suggestions
Transform these meatballs into a complete meal by serving them over creamy polenta or mashed sweet potatoes for a fall-themed dinner. For a lighter option, pair with roasted Brussels sprouts and a simple side salad. They also make fantastic appetizers served with a maple-Dijon dipping sauce or cranberry chutney. For holiday entertaining, insert decorative toothpicks and arrange on a platter with fresh sage leaves for an elegant presentation.
Dietary Adaptations
These versatile meatballs can be easily adapted to various dietary needs. For gluten-free meatballs, substitute almond flour or gluten-free breadcrumbs. Dairy-free eaters can omit the Parmesan or use nutritional yeast for a similar umami quality. For a lower-carb version, replace breadcrumbs with crushed pork rinds or additional almond flour. The natural moisture from the apple helps maintain tenderness even with these substitutions.
Your Questions Answered About This Recipe
- → Can I make these turkey meatballs ahead of time?
Absolutely! You can prepare the mixture up to a day in advance and refrigerate it, or form the meatballs and refrigerate them uncooked for up to 24 hours. For longer storage, fully cook the meatballs, cool completely, and freeze in an airtight container for up to 3 months.
- → What type of apple works best in these meatballs?
Honeycrisp or Gala apples are ideal as they offer the perfect balance of sweetness and structure. They maintain some texture while cooking and complement the savory turkey and herbs. Avoid very tart varieties like Granny Smith or extremely soft apples that might release too much moisture.
- → How do I know when the meatballs are fully cooked?
Turkey meatballs should reach an internal temperature of 165°F (74°C) when fully cooked. If you don't have a meat thermometer, cut one open - the meat should be opaque throughout with no pink showing, and the juices should run clear.
- → What can I serve with these apple sage meatballs?
These versatile meatballs pair beautifully with mashed potatoes and gravy, buttered egg noodles, or creamy polenta for a comforting meal. For lighter options, serve them alongside roasted vegetables or a crisp autumn salad. As appetizers, offer them with cranberry sauce, maple-mustard dip, or on slider buns.
- → Can I make these meatballs gluten-free?
Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or almond flour as mentioned in the ingredients list. All other ingredients are naturally gluten-free, but always check your spice blends to ensure they don't contain any gluten-based additives.
- → Why is my meatball mixture too wet?
This can happen if your apple released excess moisture. Add a tablespoon or two of additional breadcrumbs until you reach a consistency that holds together when rolled. Also, make sure to properly drain the grated apple by pressing it in paper towels before adding to the mixture.