Apple and Sage Turkey Meatballs – Perfect for Fall
When the crisp air of fall sets in, comfort food cravings follow right behind. These Apple and Sage Turkey Meatballs combine lean ground turkey, sweet shredded apples, and earthy sage for a dish that’s light yet cozy, healthy yet satisfying. Whether you serve them as a holiday appetizer, a weeknight dinner, or meal prep for lunches, these flavorful meatballs are a true autumn essential.🍂
Ingredients
- 1 lb ground turkey (93% lean)
- 1 medium apple, peeled and shredded
- 1/2 cup breadcrumbs (panko or plain)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp fresh sage, finely chopped (or 1 tsp dried)
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional, for warmth)
- 1 tbsp olive oil (for baking sheet or pan)
- Optional glaze: 1/4 cup apple cider + 1 tbsp honey reduced into a light drizzle
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly brush with olive oil.
- Peel and shred the apple using a box grater. Pat lightly with paper towel to remove excess moisture.
- In a large bowl, combine ground turkey, shredded apple, breadcrumbs, Parmesan, egg, sage, parsley, garlic, onion powder, salt, pepper, and nutmeg. Mix until just combined — don’t overwork.
- Using a small scoop or damp hands, roll the mixture into 1-inch meatballs and place on the prepared baking sheet.
- Bake for 18–20 minutes, until golden brown and cooked through (internal temp 165°F).
- Optional: In a small saucepan, simmer apple cider and honey until slightly thickened. Drizzle over warm meatballs for a sweet-savory finish.
- Serve hot, garnished with extra sage or parsley.
Why You’ll Love This Recipe
- 🍏 Seasonal Flavors – Apple + sage = fall in a bite.
- 🍽 Versatile – Serve with pasta, mashed potatoes, or as cocktail skewers.
- 🕒 Quick & Easy – Just 20 minutes of baking time.
- 🥗 Healthier Option – Lean protein and natural sweetness from apples.
Apple and Sage Turkey Meatballs
Juicy baked turkey meatballs with shredded apple and fresh sage, perfect for cozy fall dinners, parties, or meal prep.
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Brush lightly with olive oil.
- Peel and shred the apple using a box grater. Pat lightly with a paper towel to remove excess moisture.
- In a large bowl, combine ground turkey, shredded apple, breadcrumbs, Parmesan, egg, sage, parsley, garlic, onion powder, salt, pepper, and nutmeg. Mix until just combined.
- Roll into 1-inch meatballs and place on prepared baking sheet.
- Bake for 18–20 minutes, until golden brown and cooked through (165°F internal temp).
- Optional: Simmer apple cider and honey until slightly thickened. Drizzle over meatballs.
- Serve hot, garnished with fresh herbs.
Notes
Freeze uncooked meatballs on a tray, then store in a freezer bag for up to 2 months. Reheat straight from frozen.
Pairing Ideas
- Serve over creamy mashed potatoes with roasted Brussels sprouts.
- Toss with whole wheat pasta and a light butter-sage sauce.
- Skewer and serve as cocktail party appetizers with an apple cider glaze.
Tips & Variations
- Make Ahead: Prepare and freeze uncooked meatballs on a tray, then transfer to a bag for easy future meals.
- Cheese Swap: Try sharp cheddar or Gruyère instead of Parmesan for a stronger flavor.
- Gluten-Free: Use almond flour instead of breadcrumbs.
- Extra Moisture: Add 1 tbsp Greek yogurt for even juicier meatballs.
Storage
- Store cooked meatballs in an airtight container in the fridge for up to 4 days.
- Freeze for up to 2 months. Reheat in oven or skillet until warmed through.
