Apple & Sage Turkey Meatballs bring together the sweet crispness of apples with the earthiness of fresh sage, all wrapped around tender, lean turkey. They’re a simple, tasty twist on classic meatballs that feel both cozy and fresh every time you bite into them.
I love making these when I want a meal that’s a little different but still super comforting. The hint of apple adds a nice pop of flavor that keeps the meatballs juicy, and the sage gives them a warm, herby note. I sometimes add a little extra sage because I’m a big fan of that lovely aroma filling the kitchen while they cook.
These meatballs are great served over soft mashed potatoes, tossed in a light tomato sauce, or even on a sandwich with some crisp greens. I find that they work well for a quick weeknight dinner or as a fun appetizer when friends come over. No matter how you serve them, they’re always a hit—friendly, flavorful, and easy to enjoy!
Key Ingredients & Substitutions
Ground Turkey: This lean meat keeps the meatballs light and tender. If you prefer, ground chicken or even a mix of pork and turkey works well for a juicier result.
Apple: Using a sweet apple like Fuji or Gala adds natural moisture and a mild sweetness. Try Granny Smith for a tangier twist but reduce added salt to balance flavors.
Sage: Fresh sage brings a warm, earthy flavor that’s key here. If you can’t find fresh, dried sage can be used—just reduce the amount by half to avoid overpowering.
Breadcrumbs: These help bind the meatballs. You can substitute with crushed crackers, oats, or gluten-free breadcrumbs to suit your needs.
Sweet Chili Sauce: This is optional but adds a nice sweet and spicy finish. Honey or maple syrup mixed with a little mustard also makes a great glaze alternative.
How Do I Keep Turkey Meatballs Tender and Juicy?
Turkey is lean, so it can dry out if cooked too long or mixed too much. Here are some simple tips to ensure juicy meatballs:
- Don’t overmix: Gently combine ingredients until just combined to avoid a dense texture.
- Add moisture: The grated apple keeps the meatballs moist naturally.
- Size matters: Small meatballs (about 1 to 1.5 inches) cook quickly and stay tender.
- Cooking temperature: Use medium heat when frying. This lets them brown nicely without drying out.
- Check doneness: Cook until internal temperature hits 165°F (74°C). Overcooking will dry them out.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining your turkey and apple without overmixing.
- Grater – helps you finely grate the apple to add moisture and sweetness.
- Sharp knife – for chopping fresh sage and onion easily.
- Nonstick skillet or frying pan – great for cooking meatballs evenly without sticking.
- Tongs or a slotted spoon – handy for turning meatballs and removing them from the pan.
- Meat thermometer (optional) – ensures your meatballs reach a safe 165°F without overcooking.
Flavor Variations & Add-Ins
- Swap turkey for ground chicken or pork for a different but still tender protein option.
- Add finely chopped mushrooms into the mix for extra moisture and an earthy flavor boost.
- Stir in some grated Parmesan or sharp cheddar for a cheesy twist that melts in every bite.
- Include a pinch of cinnamon or ground allspice to enhance the apple’s natural sweetness and give a warm touch.
Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground turkey
- 1 small apple, peeled and finely grated (Fuji or Gala work best)
- 2 tbsp fresh sage leaves, finely chopped
- 1/4 cup finely chopped onion (yellow or white)
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (plain or seasoned)
- 1 large egg
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 tsp ground nutmeg
- Salt and black pepper, to taste
For Cooking & Serving:
- 2 tbsp olive oil (for frying)
- 1/4 cup sweet chili sauce or light glaze for drizzling (optional)
- Fresh sage leaves for garnish (optional)
Time Needed:
Total time: Approximately 30 minutes. This includes 10-15 minutes for preparation and 15 minutes for cooking. You can enjoy these meatballs fresh and hot right after cooking, no chilling required!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients
In a large bowl, gently mix together the ground turkey, grated apple, chopped sage, onion, garlic, breadcrumbs, egg, Parmesan (if you’re using it), ground nutmeg, salt, and pepper. Be careful not to overmix—just combine until evenly mixed to keep the meatballs tender.
2. Form the Meatballs
Shape the mixture into small balls about 1 to 1.5 inches in size. Place them on a plate or tray as you go to keep them organized and ready to cook.
3. Cook the Meatballs
In a large skillet, heat the olive oil over medium heat. Once hot, add the meatballs in a single layer, but don’t overcrowd the pan—cook in batches if needed. Fry the meatballs for about 4-5 minutes on each side, turning gently until they’re golden brown and fully cooked through (the internal temperature should hit 165°F or 74°C).
4. Serve
Once cooked, place the meatballs on paper towels briefly to drain excess oil if necessary. Drizzle with sweet chili sauce or your favorite light glaze if you want a little sweet-savory touch. Garnish with fresh sage leaves for a pretty finish.
Serve warm on their own, over creamy mashed potatoes, or alongside your favorite dipping sauce. Enjoy the cozy flavors of apple and sage in these juicy, delicious turkey meatballs!
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just be sure to fully thaw the turkey in the fridge overnight before mixing to ensure even cooking and proper texture.
How Can I Make These Meatballs Ahead of Time?
You can prepare the meatballs and refrigerate them uncooked for up to 24 hours. When ready, cook them straight from the fridge, adding a couple of extra minutes to the cooking time if needed.
What’s the Best Way to Store Leftovers?
Keep leftover cooked meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.
Can I Substitute Fresh Sage with Dried Sage?
Yes, use about half the amount of dried sage, as its flavor is more concentrated. Add it to the mixture sparingly to avoid overpowering the meatballs.
