Apple & Sage Turkey Meatballs are a tasty twist on classic meatballs, combining the juicy flavor of ground turkey with the sweet crispness of apples and the earthy warmth of fresh sage. These meatballs have a lovely balance of flavors and a tender, moist texture that makes them stand out at any meal.
I love making these meatballs when I want something a little different but still comforting. The hint of apple adds a nice freshness that brightens up the dish, and the sage brings in a cozy herbiness that reminds me of family dinners. Plus, they’re easy to make and cook up quickly, which is always a win in my book.
My favorite way to enjoy these meatballs is served over a bed of creamy mashed potatoes or tucked into a sandwich with a bit of tangy mustard or mayo. They also work great with a simple green salad or roasted veggies on the side. This recipe always brings smiles around the table, and I find myself reaching for it whenever I want a meal that feels special but isn’t fussy at all.
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs light and tender. If turkey isn’t available, ground chicken or a mix of pork and chicken work well for extra flavor.
Apple: Adds moisture and a subtle sweetness. Use a crisp apple like Granny Smith or Fuji. Pears can be a sweet alternative, too.
Fresh Sage: Brings a warm, earthy flavor that pairs beautifully with turkey and apple. If you don’t have fresh sage, dried sage works—use about a third of the amount.
Breadcrumbs & Milk: These keep the meatballs moist and help bind them. You can swap regular breadcrumbs with gluten-free ones or crushed oats.
Apple Jelly or Apple Butter: This glaze adds a shiny sweet finish. Honey or maple syrup mixed with a bit of Dijon mustard can be a nice substitute.
How Do You Make the Meatballs Tender and Flavorful?
Mixing and cooking the meatballs just right is key to keeping them juicy:
- Gently mix ingredients until just combined. Overmixing can make meatballs tough.
- Grating the apple adds moisture without large chunks that might fall apart.
- Use a medium heat to brown meatballs evenly, cooking in batches to avoid crowding the pan.
- After browning, lower the heat to let the glaze warm and coat the meatballs without burning it.
- Check that the internal temperature hits 165°F (74°C) for safety without drying them out.
Taking these steps helps keep your meatballs tender, tasty, and perfectly coated with a lovely apple-sage glaze!
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients without making a mess.
- Box grater – makes it easy to finely grate the apple and onion so they blend well with the meat.
- Nonstick skillet or cast-iron pan – great for browning the meatballs evenly and keeping them from sticking.
- Tongs or a spatula – helps you turn the meatballs gently without breaking them.
- Meat thermometer – handy to check the meatballs are fully cooked and safe to eat.
Flavor Variations & Add-Ins
- Swap ground turkey with ground chicken or pork for a richer flavor.
- Add finely chopped walnuts or pecans for extra crunch and texture.
- Mix in shredded cheddar or mozzarella for a melty, cheesy surprise inside.
- Switch sage for rosemary or thyme if you want a different herb note.
Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
- 1 lb (450 g) ground turkey
- 1 small apple, peeled and finely grated (about ½ cup)
- ¼ cup fresh sage leaves, finely chopped
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan cheese (optional)
- 1 large egg
- 2 cloves garlic, minced
- 1 small onion, finely chopped or grated
- ¼ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg (optional)
- 2 tbsp olive oil (for cooking)
- ¼ cup apple jelly or apple butter (for glazing)
How Much Time Will You Need?
The recipe takes about 15 minutes to prepare and 15-20 minutes to cook. It’s a quick and straightforward dish perfect for weekday dinners or casual gatherings.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a large bowl, gently combine ground turkey, grated apple, chopped sage, breadcrumbs, Parmesan cheese (if using), minced garlic, chopped onion, egg, milk, salt, pepper, and nutmeg. Mix well but carefully to avoid making the meat tough.
2. Shape the Meatballs:
Use your hands or a scoop to form the mixture into 1 to 1.5-inch meatballs. Set them on a plate or baking sheet as you go.
3. Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding. Cook 4-5 minutes per side, turning gently until browned and cooked through. Ensure the internal temperature reaches 165°F (74°C).
4. Glaze the Meatballs:
Lower the heat to low. Brush or spoon apple jelly or apple butter over the meatballs, letting it melt and form a shiny glaze, about 1-2 minutes. Turn the meatballs gently to coat evenly.
5. Serve and Enjoy:
Remove the glazed meatballs from the pan. Garnish with fresh sage leaves and serve hot. They’re delicious with mashed potatoes, salad, or crusty bread.
Can I Use Frozen Ground Turkey for This Recipe?
Yes, but be sure to thaw it completely in the fridge overnight before using. This helps maintain the right texture and ensures even cooking.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a lined baking sheet, and bake for about 15-20 minutes until cooked through, then brush with apple jelly or butter glaze.
How Should I Store Leftovers?
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep them moist.
What Can I Substitute for Fresh Sage?
If you don’t have fresh sage, dried sage works well—use about one-third of the amount. Alternatively, rosemary or thyme can add a nice earthy flavor twist.