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Apple Sage Turkey Meatballs Flavorful and Easy Recipe

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- 1 pound ground turkey - 1 medium apple, finely grated (preferably Granny Smith) - 1/4 cup fresh sage, finely chopped - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil (for cooking) - Fresh parsley - Optional toppings When I make Apple Sage Turkey Meatballs, I love to use fresh ingredients. Ground turkey is the base. It keeps the meatballs light and healthy. You want to choose a good quality turkey. This makes a big difference in taste. The grated apple adds a sweet twist. I prefer Granny Smith apples for their tartness. They balance the savory flavors well. Fresh sage is a must. It gives an earthy taste that shines through. Do not skip the breadcrumbs. They help bind everything together. Whole wheat breadcrumbs add extra fiber. For extra flavor, I toss in garlic and onion powder. These ingredients bring depth to the meatballs. Salt and black pepper bring out all the flavors too. A large egg helps hold the mixture together. For cooking, I use olive oil. It gives a nice, golden crust to the meatballs. Don’t forget garnishing! Fresh parsley adds color and a fresh taste. You can also add other toppings if you like. Enjoy crafting these tasty meatballs! {{ingredient_image_1}} To start, grab a large mixing bowl. Add 1 pound of ground turkey. Next, finely grate 1 medium Granny Smith apple and toss it into the bowl. Then, add 1/4 cup of fresh sage, finely chopped. This herb brings out the flavor. Now, sprinkle in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg for binding, and add 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together. You can use your hands or a spoon, but be gentle. Overmixing can make the meatballs tough. Just combine until you see no dry spots. Now, it's time to form the meatballs. Take a small amount of the mixture and roll it into a ball, about 1 inch in diameter. You should end up with around 20 meatballs. This size helps them cook evenly. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Wait until the oil is hot. Then, add the meatballs in batches. Make sure not to overcrowd the pan. Cook for about 6-8 minutes. Turn the meatballs occasionally. They should turn golden brown on all sides. To check for doneness, use a meat thermometer. The internal temperature should reach 165°F. Once cooked, move the meatballs to a paper towel-lined plate to soak up extra oil. Now, they are ready to serve! To make soft and tender meatballs, keep these tips in mind: - Don't overmix: Mix the meatball ingredients until just combined. Overmixing can make them tough. - Use moist ingredients: The grated apple adds moisture. This helps keep the meatballs juicy. - Chill the mixture: Let the meatball mix sit in the fridge for 15 minutes. This helps the flavors blend and firms up the mix, making it easier to shape. To boost the flavor of your turkey meatballs, consider these herbs and spices: - Thyme or rosemary: Add a teaspoon of either for a fragrant twist. - Cinnamon: A pinch can add warmth and depth, complementing the apple. - Red pepper flakes: For a touch of heat, sprinkle in some flakes. You can choose different cooking methods for your meatballs: - Baking: Preheat your oven to 400°F. Place the meatballs on a baking sheet and bake for 20 minutes. This method is easy and uses less oil. - Frying: Frying gives a nice crisp. Cook them in a skillet with olive oil until golden brown, about 6-8 minutes. - Slow cooking: For a set-it-and-forget-it method, add the meatballs to a slow cooker with sauce. Cook on low for 4-6 hours for tender, flavorful bites. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh sage and a crisp Granny Smith apple. Fresh herbs and produce enhance the overall taste of your meatballs. Don't Overmix: When combining the ingredients, mix until just combined. Overmixing can lead to tough meatballs, so be gentle! Test for Doneness: Ensure your meatballs reach an internal temperature of 165°F for safety. Use a meat thermometer to check without cutting them open. Experiment with Flavors: Feel free to add other herbs or spices to the mixture, such as thyme or paprika, to customize the flavor profile of your meatballs. {{image_2}} You can switch ground turkey for other meats. Ground chicken works great and has a mild taste. Ground beef brings a richer flavor. Both options keep the meatballs juicy and tender. Just follow the same recipe steps. Adjust cooking time if needed, as beef may take longer. If you need a gluten-free option, use gluten-free breadcrumbs. Many brands offer tasty choices. You can also grind oats to make your own. For a vegan version, swap ground turkey with lentils or chickpeas. Use a flax egg instead of a regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until thick. You can add other fruits or herbs to change the flavor. Try adding finely grated carrots for extra sweetness. Diced cranberries offer a nice tartness. You could also mix in fresh thyme or rosemary for a fragrant twist. Each addition creates a unique taste that keeps things exciting. To store cooked meatballs in the fridge, let them cool first. Place the meatballs in an airtight container. This keeps them fresh and prevents odors from mixing. I recommend using glass or BPA-free plastic containers. These materials help keep the meatballs moist. They stay good for about 3 to 4 days. To freeze the meatballs, first, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours until firm. Then, transfer the meatballs to a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. They can last for up to 3 months in the freezer. To thaw, place the meatballs in the fridge overnight. This makes reheating easier and keeps their taste intact. The best way to reheat meatballs is in the oven. Preheat your oven to 350°F. Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes until they are warm. You can also use a microwave. Place them on a microwave-safe plate and cover them. Heat for 1-2 minutes, checking to avoid overcooking. Enjoy your tasty meatballs warm and juicy! Yes, you can make the meatballs ahead of time. This helps save time on busy days. Here are some tips for meal prep and storage: - Make and Shape: Prepare the meatballs but do not cook them. Shape them into balls and place them on a baking tray. - Chill: Cover with plastic wrap and chill in the fridge for up to 24 hours. - Freeze: If you want to store them longer, freeze the shaped meatballs. Place them in a single layer on the tray, freeze for 1 hour, then transfer to a freezer bag. They can last up to 3 months. - Thaw: When ready to cook, thaw in the fridge overnight before cooking. These meatballs pair well with many sides. Here are some tasty suggestions: - Mashed Potatoes: Creamy and smooth, they complement the meatballs well. - Roasted Vegetables: Try carrots, broccoli, or Brussels sprouts for a healthy mix. - Pasta: Serve over spaghetti or your favorite noodles with a light sauce. - Salad: A fresh green salad adds a nice crunch and lightens the meal. To check if the meatballs are done, use these methods: - Internal Temperature: Use a meat thermometer. The center should reach 165°F. - Visual Cues: The meatballs should be golden brown on the outside. Cut one open; the inside should be no longer pink. Juices should run clear. In this post, we explored making Apple Sage Turkey Meatballs. We covered the key ingredients like ground turkey, grated apple, and fresh sage. You learned how to mix, shape, and cook these meatballs perfectly. Tips on texture and flavor enhancement were also included. Finally, we discussed storage options and reheating methods. With these skills, you can create tasty and healthy meals at home. Enjoy the process, and don’t hesitate to experiment with variations!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your weeknight dinners? My Apple Sage Turkey Meatballs are both delicious and easy to make! With juicy turkey, tart Granny Smith apples, and fresh sage, these meatballs burst with flavor. Perfect for a cozy meal or meal prep, I’ll guide you through each step to make your cooking experience simple and enjoyable. Let’s dive into this tasty recipe that your whole family will love!

Why I Love This Recipe

  1. Unique Flavor Combination: The combination of apple and sage adds a delightful sweetness and earthiness to the meatballs, making them stand out from traditional recipes.
  2. Healthy Ingredients: Using ground turkey and whole wheat breadcrumbs makes these meatballs a healthier alternative without sacrificing flavor.
  3. Quick and Easy: This recipe comes together in just 30 minutes, making it perfect for a weeknight dinner or a quick meal prep option.
  4. Versatile Dish: These meatballs can be served in various ways – over pasta, in a sandwich, or on their own as an appetizer.

Ingredients

Main Ingredients List

– 1 pound ground turkey

– 1 medium apple, finely grated (preferably Granny Smith)

– 1/4 cup fresh sage, finely chopped

– 1/2 cup breadcrumbs (preferably whole wheat)

– 1/4 cup grated Parmesan cheese

Additional Ingredients

– 1 large egg

– 2 cloves garlic, minced

– 1 teaspoon onion powder

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 tablespoon olive oil (for cooking)

Garnishing Options

– Fresh parsley

– Optional toppings

When I make Apple Sage Turkey Meatballs, I love to use fresh ingredients. Ground turkey is the base. It keeps the meatballs light and healthy. You want to choose a good quality turkey. This makes a big difference in taste.

The grated apple adds a sweet twist. I prefer Granny Smith apples for their tartness. They balance the savory flavors well. Fresh sage is a must. It gives an earthy taste that shines through. Do not skip the breadcrumbs. They help bind everything together. Whole wheat breadcrumbs add extra fiber.

For extra flavor, I toss in garlic and onion powder. These ingredients bring depth to the meatballs. Salt and black pepper bring out all the flavors too. A large egg helps hold the mixture together.

For cooking, I use olive oil. It gives a nice, golden crust to the meatballs. Don’t forget garnishing! Fresh parsley adds color and a fresh taste. You can also add other toppings if you like. Enjoy crafting these tasty meatballs!

Step-by-Step Instructions

Preparation of the Mixture

To start, grab a large mixing bowl. Add 1 pound of ground turkey. Next, finely grate 1 medium Granny Smith apple and toss it into the bowl. Then, add 1/4 cup of fresh sage, finely chopped. This herb brings out the flavor. Now, sprinkle in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg for binding, and add 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Mix everything together. You can use your hands or a spoon, but be gentle. Overmixing can make the meatballs tough. Just combine until you see no dry spots.

Shaping the Meatballs

Now, it’s time to form the meatballs. Take a small amount of the mixture and roll it into a ball, about 1 inch in diameter. You should end up with around 20 meatballs. This size helps them cook evenly.

Cooking the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Wait until the oil is hot. Then, add the meatballs in batches. Make sure not to overcrowd the pan. Cook for about 6-8 minutes. Turn the meatballs occasionally. They should turn golden brown on all sides. To check for doneness, use a meat thermometer. The internal temperature should reach 165°F. Once cooked, move the meatballs to a paper towel-lined plate to soak up extra oil.

Now, they are ready to serve!

Tips & Tricks

Ideal Meatball Texture

To make soft and tender meatballs, keep these tips in mind:

– Don’t overmix: Mix the meatball ingredients until just combined. Overmixing can make them tough.

– Use moist ingredients: The grated apple adds moisture. This helps keep the meatballs juicy.

– Chill the mixture: Let the meatball mix sit in the fridge for 15 minutes. This helps the flavors blend and firms up the mix, making it easier to shape.

Enhancing Flavor

To boost the flavor of your turkey meatballs, consider these herbs and spices:

– Thyme or rosemary: Add a teaspoon of either for a fragrant twist.

– Cinnamon: A pinch can add warmth and depth, complementing the apple.

– Red pepper flakes: For a touch of heat, sprinkle in some flakes.

Cooking Method Alternatives

You can choose different cooking methods for your meatballs:

– Baking: Preheat your oven to 400°F. Place the meatballs on a baking sheet and bake for 20 minutes. This method is easy and uses less oil.

– Frying: Frying gives a nice crisp. Cook them in a skillet with olive oil until golden brown, about 6-8 minutes.

– Slow cooking: For a set-it-and-forget-it method, add the meatballs to a slow cooker with sauce. Cook on low for 4-6 hours for tender, flavorful bites.

Pro Tips

  1. Use Fresh Ingredients: For the best flavor, use fresh sage and a crisp Granny Smith apple. Fresh herbs and produce enhance the overall taste of your meatballs.
  2. Don’t Overmix: When combining the ingredients, mix until just combined. Overmixing can lead to tough meatballs, so be gentle!
  3. Test for Doneness: Ensure your meatballs reach an internal temperature of 165°F for safety. Use a meat thermometer to check without cutting them open.
  4. Experiment with Flavors: Feel free to add other herbs or spices to the mixture, such as thyme or paprika, to customize the flavor profile of your meatballs.

Variations

Different Meat Options

You can switch ground turkey for other meats. Ground chicken works great and has a mild taste. Ground beef brings a richer flavor. Both options keep the meatballs juicy and tender. Just follow the same recipe steps. Adjust cooking time if needed, as beef may take longer.

Dietary Adjustments

If you need a gluten-free option, use gluten-free breadcrumbs. Many brands offer tasty choices. You can also grind oats to make your own. For a vegan version, swap ground turkey with lentils or chickpeas. Use a flax egg instead of a regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until thick.

Flavor Enhancements

You can add other fruits or herbs to change the flavor. Try adding finely grated carrots for extra sweetness. Diced cranberries offer a nice tartness. You could also mix in fresh thyme or rosemary for a fragrant twist. Each addition creates a unique taste that keeps things exciting.

Storage Info

Refrigeration Guidelines

To store cooked meatballs in the fridge, let them cool first. Place the meatballs in an airtight container. This keeps them fresh and prevents odors from mixing. I recommend using glass or BPA-free plastic containers. These materials help keep the meatballs moist. They stay good for about 3 to 4 days.

Freezing Instructions

To freeze the meatballs, first, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours until firm. Then, transfer the meatballs to a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. They can last for up to 3 months in the freezer. To thaw, place the meatballs in the fridge overnight. This makes reheating easier and keeps their taste intact.

Reheating Suggestions

The best way to reheat meatballs is in the oven. Preheat your oven to 350°F. Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes until they are warm. You can also use a microwave. Place them on a microwave-safe plate and cover them. Heat for 1-2 minutes, checking to avoid overcooking. Enjoy your tasty meatballs warm and juicy!

FAQs

Can I make the meatballs ahead of time?

Yes, you can make the meatballs ahead of time. This helps save time on busy days. Here are some tips for meal prep and storage:

– Make and Shape: Prepare the meatballs but do not cook them. Shape them into balls and place them on a baking tray.

– Chill: Cover with plastic wrap and chill in the fridge for up to 24 hours.

– Freeze: If you want to store them longer, freeze the shaped meatballs. Place them in a single layer on the tray, freeze for 1 hour, then transfer to a freezer bag. They can last up to 3 months.

– Thaw: When ready to cook, thaw in the fridge overnight before cooking.

What can I serve with Apple Sage Turkey Meatballs?

These meatballs pair well with many sides. Here are some tasty suggestions:

– Mashed Potatoes: Creamy and smooth, they complement the meatballs well.

– Roasted Vegetables: Try carrots, broccoli, or Brussels sprouts for a healthy mix.

– Pasta: Serve over spaghetti or your favorite noodles with a light sauce.

– Salad: A fresh green salad adds a nice crunch and lightens the meal.

How can I tell if meatballs are fully cooked?

To check if the meatballs are done, use these methods:

– Internal Temperature: Use a meat thermometer. The center should reach 165°F.

– Visual Cues: The meatballs should be golden brown on the outside. Cut one open; the inside should be no longer pink. Juices should run clear.

In this post, we explored making Apple Sage Turkey Meatballs. We covered the key ingredients like ground turkey, grated apple, and fresh sage. You learned how to mix, shape, and cook these meatballs perfectly. Tips on texture and flavor enhancement were also included.

Finally, we discussed storage options and reheating methods. With these skills, you can create tasty and healthy meals at home. Enjoy the process, and don’t hesitate to experiment with variation

- 1 pound ground turkey - 1 medium apple, finely grated (preferably Granny Smith) - 1/4 cup fresh sage, finely chopped - 1/2 cup breadcrumbs (preferably whole wheat) - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil (for cooking) - Fresh parsley - Optional toppings When I make Apple Sage Turkey Meatballs, I love to use fresh ingredients. Ground turkey is the base. It keeps the meatballs light and healthy. You want to choose a good quality turkey. This makes a big difference in taste. The grated apple adds a sweet twist. I prefer Granny Smith apples for their tartness. They balance the savory flavors well. Fresh sage is a must. It gives an earthy taste that shines through. Do not skip the breadcrumbs. They help bind everything together. Whole wheat breadcrumbs add extra fiber. For extra flavor, I toss in garlic and onion powder. These ingredients bring depth to the meatballs. Salt and black pepper bring out all the flavors too. A large egg helps hold the mixture together. For cooking, I use olive oil. It gives a nice, golden crust to the meatballs. Don’t forget garnishing! Fresh parsley adds color and a fresh taste. You can also add other toppings if you like. Enjoy crafting these tasty meatballs! {{ingredient_image_1}} To start, grab a large mixing bowl. Add 1 pound of ground turkey. Next, finely grate 1 medium Granny Smith apple and toss it into the bowl. Then, add 1/4 cup of fresh sage, finely chopped. This herb brings out the flavor. Now, sprinkle in 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Crack in 1 large egg for binding, and add 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix everything together. You can use your hands or a spoon, but be gentle. Overmixing can make the meatballs tough. Just combine until you see no dry spots. Now, it's time to form the meatballs. Take a small amount of the mixture and roll it into a ball, about 1 inch in diameter. You should end up with around 20 meatballs. This size helps them cook evenly. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Wait until the oil is hot. Then, add the meatballs in batches. Make sure not to overcrowd the pan. Cook for about 6-8 minutes. Turn the meatballs occasionally. They should turn golden brown on all sides. To check for doneness, use a meat thermometer. The internal temperature should reach 165°F. Once cooked, move the meatballs to a paper towel-lined plate to soak up extra oil. Now, they are ready to serve! To make soft and tender meatballs, keep these tips in mind: - Don't overmix: Mix the meatball ingredients until just combined. Overmixing can make them tough. - Use moist ingredients: The grated apple adds moisture. This helps keep the meatballs juicy. - Chill the mixture: Let the meatball mix sit in the fridge for 15 minutes. This helps the flavors blend and firms up the mix, making it easier to shape. To boost the flavor of your turkey meatballs, consider these herbs and spices: - Thyme or rosemary: Add a teaspoon of either for a fragrant twist. - Cinnamon: A pinch can add warmth and depth, complementing the apple. - Red pepper flakes: For a touch of heat, sprinkle in some flakes. You can choose different cooking methods for your meatballs: - Baking: Preheat your oven to 400°F. Place the meatballs on a baking sheet and bake for 20 minutes. This method is easy and uses less oil. - Frying: Frying gives a nice crisp. Cook them in a skillet with olive oil until golden brown, about 6-8 minutes. - Slow cooking: For a set-it-and-forget-it method, add the meatballs to a slow cooker with sauce. Cook on low for 4-6 hours for tender, flavorful bites. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh sage and a crisp Granny Smith apple. Fresh herbs and produce enhance the overall taste of your meatballs. Don't Overmix: When combining the ingredients, mix until just combined. Overmixing can lead to tough meatballs, so be gentle! Test for Doneness: Ensure your meatballs reach an internal temperature of 165°F for safety. Use a meat thermometer to check without cutting them open. Experiment with Flavors: Feel free to add other herbs or spices to the mixture, such as thyme or paprika, to customize the flavor profile of your meatballs. {{image_2}} You can switch ground turkey for other meats. Ground chicken works great and has a mild taste. Ground beef brings a richer flavor. Both options keep the meatballs juicy and tender. Just follow the same recipe steps. Adjust cooking time if needed, as beef may take longer. If you need a gluten-free option, use gluten-free breadcrumbs. Many brands offer tasty choices. You can also grind oats to make your own. For a vegan version, swap ground turkey with lentils or chickpeas. Use a flax egg instead of a regular egg. Simply mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit until thick. You can add other fruits or herbs to change the flavor. Try adding finely grated carrots for extra sweetness. Diced cranberries offer a nice tartness. You could also mix in fresh thyme or rosemary for a fragrant twist. Each addition creates a unique taste that keeps things exciting. To store cooked meatballs in the fridge, let them cool first. Place the meatballs in an airtight container. This keeps them fresh and prevents odors from mixing. I recommend using glass or BPA-free plastic containers. These materials help keep the meatballs moist. They stay good for about 3 to 4 days. To freeze the meatballs, first, let them cool completely. Arrange them in a single layer on a baking sheet. Freeze them for about 1 to 2 hours until firm. Then, transfer the meatballs to a freezer bag. Squeeze out as much air as you can. This helps prevent freezer burn. They can last for up to 3 months in the freezer. To thaw, place the meatballs in the fridge overnight. This makes reheating easier and keeps their taste intact. The best way to reheat meatballs is in the oven. Preheat your oven to 350°F. Place the meatballs on a baking sheet and cover them with foil. Heat for about 15-20 minutes until they are warm. You can also use a microwave. Place them on a microwave-safe plate and cover them. Heat for 1-2 minutes, checking to avoid overcooking. Enjoy your tasty meatballs warm and juicy! Yes, you can make the meatballs ahead of time. This helps save time on busy days. Here are some tips for meal prep and storage: - Make and Shape: Prepare the meatballs but do not cook them. Shape them into balls and place them on a baking tray. - Chill: Cover with plastic wrap and chill in the fridge for up to 24 hours. - Freeze: If you want to store them longer, freeze the shaped meatballs. Place them in a single layer on the tray, freeze for 1 hour, then transfer to a freezer bag. They can last up to 3 months. - Thaw: When ready to cook, thaw in the fridge overnight before cooking. These meatballs pair well with many sides. Here are some tasty suggestions: - Mashed Potatoes: Creamy and smooth, they complement the meatballs well. - Roasted Vegetables: Try carrots, broccoli, or Brussels sprouts for a healthy mix. - Pasta: Serve over spaghetti or your favorite noodles with a light sauce. - Salad: A fresh green salad adds a nice crunch and lightens the meal. To check if the meatballs are done, use these methods: - Internal Temperature: Use a meat thermometer. The center should reach 165°F. - Visual Cues: The meatballs should be golden brown on the outside. Cut one open; the inside should be no longer pink. Juices should run clear. In this post, we explored making Apple Sage Turkey Meatballs. We covered the key ingredients like ground turkey, grated apple, and fresh sage. You learned how to mix, shape, and cook these meatballs perfectly. Tips on texture and flavor enhancement were also included. Finally, we discussed storage options and reheating methods. With these skills, you can create tasty and healthy meals at home. Enjoy the process, and don’t hesitate to experiment with variations!

Apple Sage Turkey Meatballs

Delicious turkey meatballs infused with apple and sage, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey
  • 1 medium apple, finely grated (preferably Granny Smith)
  • 0.25 cup fresh sage, finely chopped
  • 0.5 cup breadcrumbs (preferably whole wheat)
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking)
  • Fresh parsley, for garnish (optional)

Instructions
 

  • In a large mixing bowl, combine the ground turkey, grated apple, chopped sage, breadcrumbs, Parmesan cheese, egg, minced garlic, onion powder, salt, and black pepper.
  • Mix all the ingredients with your hands or a spoon until just combined. Avoid overmixing, which can make the meatballs tough.
  • Form the mixture into small meatballs, about 1 inch in diameter. You should yield around 20 meatballs.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
  • Cook the meatballs for about 6-8 minutes, turning occasionally until they are golden brown on all sides and cooked through (internal temperature should be 165°F).
  • Once cooked, transfer the meatballs to a paper towel-lined plate to drain any excess oil.
  • Serve the meatballs hot, garnished with fresh parsley if desired.

Notes

Avoid overmixing to keep meatballs tender.
Keyword apple, healthy, meatballs, sage, turkey

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