Go Back

Apple and Sage Turkey Meatballs

Juicy, tender turkey meatballs infused with the sweet crispness of apple and the earthy aroma of fresh sage, creating a perfect autumnal appetizer or dinner main.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings (approx. 20 meatballs)
Course: Appetizer, Dinner, Main Course
Cuisine: American, Autumn
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground turkey 93% lean recommended
  • 0.5 cup apple finely diced (e.g., Honeycrisp or Granny Smith)
  • 0.25 cup breadcrumbs Panko or regular
  • 1 large egg lightly beaten
  • 2 Tbsp fresh sage finely chopped
  • 1 tsp Dijon mustard
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 Tbsp olive oil for cooking

Equipment

  • Large mixing bowl
  • Baking sheet or large skillet
  • Measuring spoons/cups

Method
 

  1. In a large mixing bowl, gently combine the ground turkey, diced apple, breadcrumbs, egg, chopped fresh sage, Dijon mustard, salt, and pepper. Use your hands to mix until just combined; be careful not to overmix.
  2. Roll the mixture into approximately 20 meatballs, about 1-1.5 inches in diameter. For even cooking, try to make them all the same size.
  3. To Pan-Fry (Recommended): Heat 1 Tbsp of olive oil in a large skillet over medium heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd the pan (work in batches if necessary).
  4. Cook the meatballs, turning occasionally, for 15-20 minutes, or until evenly browned on all sides and cooked through (internal temperature of 165°F / 74°C).
  5. Alternatively, to Bake: Place meatballs on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until cooked through.
  6. Serve immediately, perhaps with a dipping sauce like maple-Dijon or a light apple chutney.

Notes

If the mixture feels too wet, add an extra tablespoon of breadcrumbs. For a lighter flavor, use a mix of half sage and half parsley. These meatballs are excellent served over rice pilaf or alongside roasted sweet potatoes.