Apple & Sage Turkey Meatballs are a delicious twist on a classic comfort food. These meatballs combine lean turkey with sweet, juicy apple pieces and fragrant sage for a unique flavor that’s both fresh and cozy. They’re tender, juicy, and perfect for a weeknight dinner or a tasty snack.
I love making these meatballs because the apple adds a little natural sweetness that balances the savory sage and turkey so well. It’s a combo that feels special yet simple, and I find the aroma of sage cooking just fills the kitchen with warmth. I like to make a big batch and freeze some for busy days ahead — they reheat beautifully!
My favorite way to serve them is over creamy mashed potatoes or with a side of roasted veggies for an easy, comforting meal. They also work great as sandwich fillers or tossed in a light sauce with pasta. One tip I’ve learned is to not overmix the meatball mix to keep them tender and soft — just enough to bring everything together.
Key Ingredients & Substitutions
Ground Turkey: Lean turkey keeps these meatballs light and healthy. If you prefer more fat for juiciness, try a mix of turkey and pork or use ground chicken instead.
Apple: Granny Smith apples add a nice tart sweetness that cuts through the savory meat. If unavailable, try Fuji or Honeycrisp—they’re sweeter but still work well.
Sage: Fresh sage gives these meatballs their warm, earthy flavor. If fresh isn’t on hand, use dried sage but halve the amount since it’s more potent.
Breadcrumbs: They help bind the mixture and keep the meatballs tender. Use gluten-free breadcrumbs or oats if you need a gluten-free option.
Sweet Chili Sauce: I like the contrast of spicy and sweet on top of the meatballs. You can swap with a honey mustard glaze, BBQ sauce, or skip it altogether for a simpler taste.
How Do You Keep Turkey Meatballs Tender and Moist?
Turkey is lean and can dry out easily, so these tips help keep your meatballs juicy and soft:
- Don’t overmix: Combine ingredients gently until just mixed to avoid dense meatballs.
- Use a binder: Breadcrumbs, egg, and milk together help hold moisture inside.
- Don’t make meatballs too big: Smaller meatballs cook faster and stay tender.
- Cook on medium heat: Browning on the outside without burning helps keep juices inside.
- Optional butter: Adding a bit of butter when frying adds extra flavor and moisture.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining all your ingredients without overworking the meat.
- Sharp knife and cutting board – for finely dicing the apple and chopping the sage with ease.
- Non-stick skillet or frying pan – helps brown the meatballs evenly without sticking.
- Spoon or small cookie scoop – makes shaping the meatballs quick and uniform in size.
- Instant-read meat thermometer (optional) – to check that your turkey meatballs are cooked safely to 165°F.
Flavor Variations & Add-Ins
- Swap ground turkey for ground chicken or pork for a different texture and flavor profile.
- Add finely chopped onions or shallots for more depth and subtle sweetness.
- Mix in a little grated sharp cheddar or fontina cheese for a creamy surprise inside.
- Include a pinch of cinnamon or nutmeg to give a warm, autumnal twist that pairs well with the apple and sage.
Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
Main Ingredients:
- 1 lb ground turkey (preferably lean)
- 1 small apple, peeled, cored, and finely diced (such as Granny Smith)
- 1/4 cup fresh sage leaves, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 small onion, finely chopped or grated
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
For Cooking and Serving:
- 2 tbsp olive oil or vegetable oil for frying
- 2 tbsp butter (optional, for extra flavor)
- 1/4 cup sweet chili sauce or a glaze of choice (optional, for drizzling)
- Fresh sage leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 15 minutes to cook, so plan for about 30 minutes total from start to finish. It’s a quick and satisfying dish perfect for any day of the week!
Step-by-Step Instructions:
1. Mix the Meatball Ingredients:
In a large bowl, gently combine the ground turkey, diced apple, chopped sage, breadcrumbs, Parmesan cheese (if using), onion, garlic, egg, milk, salt, and pepper. Use your hands or a spoon to mix just until everything is combined. Be careful not to overmix, so the meatballs stay tender.
2. Shape the Meatballs:
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Try to make them even in size so they cook evenly.
3. Cook the Meatballs:
Heat the olive oil (and butter, if using) in a large skillet over medium heat. Place the meatballs in the skillet without crowding them—you may need to cook in batches. Cook for about 4-5 minutes on each side until browned all over and fully cooked through (internal temperature should reach 165°F or 74°C).
4. Serve and Garnish:
Remove the cooked meatballs to a plate. If you like, drizzle them with sweet chili sauce or your preferred glaze for a touch of sweetness and spice. Garnish with fresh sage leaves, and serve warm. They are wonderful alongside mashed potatoes, roasted veggies, or on their own as a tasty appetizer.
Can I Use Frozen Ground Turkey for This Recipe?
Yes! Just be sure to fully thaw the ground turkey in the refrigerator overnight before using. This helps the ingredients mix evenly and ensures the meatballs cook properly.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for about 20 minutes or until cooked through, turning halfway for even browning.
How Do I Store Leftover Meatballs?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.
Can I Make These Meatballs Ahead of Time?
Yes! Prepare the meatballs and freeze them uncooked on a tray. Once frozen, transfer to a freezer bag and store for up to 3 months. Cook from frozen by adding a few extra minutes to the cooking time.
