Apple & Sage Turkey Meatballs are a delightful twist on a classic favorite. These meatballs are juicy and flavorful, with the sweetness of fresh apples balancing the savory notes of sage and ground turkey. The combination brings a fresh and homey taste that’s both comforting and a little bit special.
I love making these meatballs when I want something a little different from plain old turkey dishes. The apples keep them moist, and the sage adds that cozy autumn flavor I look forward to as soon as the leaves start turning. They’re easy to cook up and make the whole house smell wonderful while they’re baking or simmering.
For serving, I like to pair these meatballs with a simple side of mashed potatoes or over warm pasta with a light sauce. They’re great for a family dinner or to pack in lunches during the week. Plus, they’re one of those recipes people ask you to make again, which is always a win in my book!
Key Ingredients & Substitutions
Ground Turkey: This is lean and mild, so it lets the sage and apple flavors shine. If you want more moisture, try a mix of turkey and pork. Or use chicken if turkey isn’t handy.
Apple: Fuji or Gala apples work great for their sweetness and moisture. You can swap with Granny Smith for a tarter bite. Just grate finely to blend well and keep meatballs moist.
Sage: Fresh sage brings warm, earthy flavor here. If you can only find dried, use about one-third the amount; dried herbs are more concentrated.
Breadcrumbs & Milk: They help keep the meatballs tender and bind them. For a gluten-free option, use gluten-free breadcrumbs or crushed oats.
Apple Jelly Glaze: This sweet coating ties it all together. You can substitute with apricot jam or honey mixed with a splash of vinegar for a similar effect.
How Can I Keep the Turkey Meatballs Tender and Moist?
Turkey can dry out quickly, so a gentle touch during mixing and careful cooking are key.
- Mix ingredients just until combined — avoid overmixing which can make meatballs tough.
- Add moisture with grated apple and milk-soaked breadcrumbs for juiciness.
- Shape meatballs evenly, about 1 to 1 ½ inches, so they cook consistently.
- Cook over medium heat, turning often to brown all sides without burning.
- Don’t overcrowd the pan—cook in batches to maintain heat and get a nice sear.
- Finish with a warm glaze to add flavor and extra moisture.
Equipment You’ll Need
- Large mixing bowl – big enough to mix all ingredients without spilling.
- Box grater – perfect for finely grating the apple for moisture and texture.
- Non-stick skillet or frying pan – helps brown the meatballs evenly with less sticking.
- Spatula or tongs – makes turning meatballs easy and safe.
- Small saucepan – for gently warming and mixing the sweet glaze sauce.
- Measuring cups and spoons – for accuracy with spices and liquids.
Flavor Variations & Add-Ins
- Swap ground pork for turkey to add richness and extra juiciness.
- Add chopped walnuts or pecans for a nice crunch and nutty flavor.
- Mix in diced onion or shredded carrot for added sweetness and moisture.
- Try fresh thyme or rosemary instead of sage for a different herbal note.
Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground turkey
- 1 small apple, peeled, cored, and finely grated (such as Fuji or Gala)
- 1/4 cup fresh sage leaves, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons olive oil (for frying)
For The Glaze/Sauce:
- 1/4 cup apple jelly or apple preserves
- 1 tablespoon Dijon mustard
- 1 teaspoon cider vinegar or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and shape the meatballs, plus around 15 minutes to cook them. Warming the glaze is quick and easy, taking only a few minutes. In total, expect about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Meatball Ingredients
In a large bowl, gently combine the ground turkey, grated apple, sage, breadcrumbs, Parmesan cheese, onion, garlic, egg, milk, salt, pepper, and nutmeg. Make sure everything is evenly mixed but don’t overwork it to keep the meatballs tender.
2. Shape the Meatballs
Take small amounts of the mixture and roll into balls about 1 to 1 1/2 inches in diameter. Lay them out on a plate or tray, ready for cooking.
3. Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches without overcrowding the pan. Cook for about 6-8 minutes per batch, turning regularly so they brown evenly and are cooked through. Transfer cooked meatballs to a plate lined with paper towels to drain excess oil.
4. Prepare the Glaze
In a small saucepan, combine the apple jelly, Dijon mustard, and cider vinegar. Warm gently over low heat, stirring until the jelly melts and the sauce becomes smooth.
5. Glaze the Meatballs
Toss the cooked meatballs in the warm glaze, coating them nicely. This adds a lovely sweet and tangy finish that complements the sage and apple flavors.
6. Serve and Enjoy
Place glazed meatballs on a serving plate and garnish with fresh sage leaves if you like. They’re delicious served warm on their own, or alongside mashed potatoes, rice, or pasta for a comforting meal.
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just make sure to fully thaw the turkey in the fridge overnight before using. This ensures even mixing and cooking for juicy meatballs.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a greased baking sheet, and bake for about 20 minutes or until cooked through, flipping halfway. This method is less hands-on and reduces oil use.
How Do I Store Leftover Meatballs?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving. You can also freeze cooked meatballs for up to 2 months; thaw overnight in the fridge before reheating.
Can I Substitute Sage with Another Herb?
Yes! Fresh thyme or rosemary are great alternatives that pair well with turkey and apple, though sage’s earthy flavor is unique. Use about the same amount as the recipe calls for sage.
