When the air turns crisp and apples are everywhere, there’s nothing more comforting than a skillet full of Apple and Sage Turkey Meatballs. These little bites are juicy, savory, and just kissed with sweetness from grated apple. Whether you’re serving them as an appetizer at your next fall gathering or piling them over creamy mashed potatoes for dinner, these meatballs bring that cozy, autumn-at-the-table feeling we all crave.
Table of Contents
Why You’ll Love These Apple and Sage Turkey Meatballs
- Family-friendly: My kids gobble these up (and that’s saying something when sage is involved).
- Seasonal flavors: Apple and sage are the ultimate fall duo, and they make turkey taste downright festive.
- Versatile: Serve as an appetizer, main dish, or even meal prep for the week.
What Do Apple and Sage Turkey Meatballs Taste Like?
Imagine juicy turkey meatballs with a touch of natural sweetness from apple and a warm, earthy note from sage. The Parmesan gives a gentle richness, while garlic ties everything together. The flavor balance makes them equally at home on a holiday table or in a quick weeknight skillet dinner.
Ingredients You’ll Need for Apple and Sage Turkey Meatballs
To make these juicy Apple and Sage Turkey Meatballs, you don’t need a long grocery list—just a few simple, everyday ingredients that come together in the most flavorful way. Let’s break it down:
- Ground Turkey (1 lb) – Lean but hearty, ground turkey is the star here. It’s a lighter choice than beef yet still gives these meatballs plenty of substance. If you loved my Chicken Meatball Soup, you’ll appreciate how versatile turkey can be in meatball recipes.
- Apple (1, peeled, cored, and grated) – The secret ingredient! Grated apple adds natural sweetness and moisture, keeping the meatballs tender and juicy. A crisp, slightly sweet apple like Honeycrisp or Gala works beautifully.
- Breadcrumbs (1/4 cup) – They help bind everything together while giving a soft bite. If you’re gluten-free, swap in almond flour or oat crumbs.
- Parmesan Cheese (1/4 cup, grated) – Salty, nutty, and just the right touch of richness. Parmesan balances the sweetness of the apple.
- Egg (1 large) – Acts as the glue, holding your meatballs together so they don’t fall apart when cooking.
- Fresh Sage (2 tbsp, chopped) – Sage gives these meatballs their cozy, fall-inspired flavor. Fresh sage is ideal, but dried sage can work in a pinch (just reduce the amount to 2 teaspoons).
- Garlic (2 cloves, minced) – Because garlic makes everything better. It adds depth and savoriness.
- Salt and Pepper (to taste) – Simple seasonings that bring all the flavors together.
- Olive Oil (2 tbsp) – For pan-frying the meatballs until golden brown and crisp on the outside.
These ingredients may look simple, but when combined, they create meatballs that are juicy, aromatic, and full of fall flavors. The apple keeps them moist, the sage brings warmth, and the Parmesan ties everything together in the most delicious way.
How to Make Apple and Sage Turkey Meatballs
Making Apple and Sage Turkey Meatballs is simple, but with a few extra tips, you’ll end up with the juiciest, most flavorful meatballs every single time. Let’s walk through it together:
Step 1: Prep your apple and aromatics
- Peel, core, and grate the apple. This is the secret to meatballs that stay moist and slightly sweet. Don’t skip the grating—it blends right into the turkey mixture. Mince your garlic and chop the fresh sage so they’re ready to go.
- Tip: Use a box grater for the apple—it works best and catches all those flavorful juices.
Step 2: Combine the meatball mixture
- In a large mixing bowl, add the ground turkey, grated apple, breadcrumbs, Parmesan cheese, egg, sage, garlic, salt, and pepper.
- Gently mix everything together with clean hands or a spatula until just combined. Overmixing can make your meatballs tough, so think of this as folding, not stirring.
- Personal note: I usually let my kids help at this stage—they think it’s the “fun squishy part.”
Step 3: Shape your meatballs
- Roll the mixture into small, even-sized balls. Aim for about 1 to 1 ½ inches in diameter so they cook evenly. Place them on a parchment-lined tray as you go.
- Pro tip: If the mixture feels sticky, lightly oil your hands or use a cookie scoop for consistency.
Step 4: Cook the meatballs
- Heat olive oil in a large skillet over medium heat. Once the oil shimmers, carefully add the meatballs in a single layer, leaving space between them.
- Cook for 8–10 minutes, turning occasionally, until they’re browned on all sides and cooked through (internal temperature should reach 165°F).
- Tip: Resist the urge to move them too often—let each side brown before flipping for that beautiful golden crust.
Step 5: Serve and enjoy
- Transfer your cooked Apple and Sage Turkey Meatballs to a serving plate. They’re delicious on their own, but you can also serve them with mashed potatoes, rice, or over pasta. For a cozy family dinner, I like pairing them with my Creamy Smothered Chicken and Rice—it’s comfort food heaven.
- Add fresh sage leaves as a garnish if you’re feeling fancy.
And there you have it—tender, juicy, fall-inspired Apple and Sage Turkey Meatballs that will make your kitchen smell like the coziest corner of autumn.
Tips and Tricks for Perfect Apple and Sage Turkey Meatballs
- Don’t overmix: Stir until everything is just combined—too much mixing makes them dense.
- Test taste: Cook a tiny patty of the mixture first to check seasoning before shaping all the meatballs.
- Apples matter: A sweet apple (like Gala or Honeycrisp) works best for balance.
- Make ahead: Shape raw meatballs and freeze them on a tray; transfer to a freezer bag for later.
- Serving hack: These are delicious tossed with a light cream sauce or a drizzle of honey mustard.
Confession time: The first time I made these, I forgot the Parmesan. My kids still ate them, but I’ll tell you, that salty little touch really makes them sing.
Storage for Apple and Sage Turkey Meatballs
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked meatballs for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stovetop.
FAQs
Can I make these without breadcrumbs?
Yes! Use rolled oats or almond flour as a gluten-free option.
Can I bake instead of pan-fry?
Definitely. Bake at 400°F for 15–18 minutes, flipping once halfway.
Do I have to use fresh sage?
Fresh is best, but dried sage works too—use 2 teaspoons instead of 2 tablespoons.
Conclusion
These Apple and Sage Turkey Meatballs are a simple, cozy recipe that tastes like autumn in every bite. Whether you’re feeding a hungry family on a weeknight or setting out appetizers for a party, they bring warmth and flavor to the table. Give them a try, and don’t forget to let me know how they turn out—I’d love to hear if they become a new favorite in your home.
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Apple and Sage Turkey Meatballs: Quick, Flavorful & Family-Friendly
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
Description
These turkey meatballs are flavored with apples and sage, making them a delicious and seasonal dish. They can be served as an appetizer or main course.
Ingredients
- 1 lb ground turkey
- 1 apple, peeled, cored, and grated
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tbsp fresh sage, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
1. In a large bowl, combine the ground turkey, grated apple, breadcrumbs, Parmesan cheese, egg, fresh sage, minced garlic, salt, and pepper. Mix until well combined.
2. Form the mixture into small meatballs.
3. Heat olive oil in a large skillet over medium heat.
4. Add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
5. Serve warm.
Notes
- For a lighter option, use whole wheat breadcrumbs or almond flour.
- These meatballs pair wonderfully with a honey mustard or cranberry dipping sauce.
- You can bake the meatballs at 400°F for 15-20 minutes instead of pan-frying.
- Great for meal prep—store in an airtight container in the fridge for up to 4 days.
