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–+ servings
Apple Cider Turkey Meatballs

Savory Apple Cider Turkey Meatballs for Cozy Fall Nights

These Apple Cider Turkey Meatballs are a wholesome twist on a classic favorite, balancing lean turkey and sweet apple cider.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey Opt for 93% lean for the juiciest bites.
  • 1/2 cup Apple Cider Avoid vinegar, as it can overpower the dish.
  • 1/2 cup Breadcrumbs Use gluten-free if needed.
  • 1 large Egg Provides essential binding.
  • 1/2 cup Finely Diced Onion Fresh is ideal, onion powder works in a pinch.
  • 2 cloves Minced Garlic Choose fresh for the best results.
For the Spices
  • 1 teaspoon Cinnamon A classic fall spice.
  • 1/4 teaspoon Nutmeg A little goes a long way.
  • 1/4 teaspoon Allspice Must for that seasonal vibe.
  • 1 tablespoon Chopped Fresh Sage Substitute dried herbs at 1/3 of the amount.
  • 1 tablespoon Chopped Fresh Thyme Substitute dried herbs at 1/3 of the amount.
For the Glaze
  • 1 cup Apple Cider Reduces to amplify syrupy goodness.
  • 1/4 cup Maple Syrup Swap for honey if desired.
  • 1 tablespoon Dijon Mustard Introduces a tangy note.

Equipment

  • Large mixing bowl
  • Skillet
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, gently combine ground turkey, apple cider, breadcrumbs, egg, finely diced onion, minced garlic, cinnamon, nutmeg, allspice, and chopped sage and thyme. Mix until just blended to maintain tenderness.
  2. Portion the mixture into evenly-sized meatballs, about 1.5 inches in diameter. Chill in the refrigerator for 15-20 minutes.
  3. Heat a skillet over medium-high heat, add olive oil, and sear the chilled meatballs for about 10-12 minutes until golden brown and cooked through, reaching an internal temperature of 165°F.
  4. In the same skillet, pour in 1 cup of apple cider, add maple syrup and Dijon mustard. Simmer for about 5-7 minutes until thickened.
  5. Return the cooked meatballs to the skillet and gently toss in the glaze for an additional 2-3 minutes.
  6. Serve immediately with your favorite sides, like mashed potatoes or a fresh salad.

Nutrition

Serving: 2meatballsCalories: 250kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 2IUVitamin C: 3mgCalcium: 2mgIron: 5mg

Notes

Make a big batch for freezing; they last up to 3 months in the freezer.

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