Apple & Sage Turkey Meatballs are a delightful mix of juicy turkey, sweet apple bits, and fragrant fresh sage. These little meatballs are packed with flavor and have a nice tender texture that feels perfect whether you’re serving them up as a snack or part of a meal.
I love how the sweetness of the apple adds a fresh twist to the usual turkey meatball, making every bite a little surprise. Adding sage gives them a cozy, herbal note that really rounds out the flavor. Whenever I make these, I like to sneak a few before they even hit the plate because they’re just that good.
One of my favorite ways to enjoy these meatballs is tossed in a simple tomato sauce and served over pasta or on toasted rolls for little sandwiches. They also work great with a side of roasted veggies or a crisp salad for a lighter meal. These meatballs are a real crowd-pleaser and can easily become a go-to for busy weeknights or casual get-togethers.
Key Ingredients & Substitutions
Ground turkey: Using lean turkey keeps these meatballs light and healthy. If unavailable, ground chicken or even ground pork can work well for a richer flavor.
Apple: The apple adds sweetness and moisture. Granny Smith gives a nice tart touch, but Fuji or Honeycrisp are great if you want it sweeter.
Sage: Fresh sage brings a wonderful herbal aroma. If you don’t have fresh, dried sage works—use about one-third the amount.
Breadcrumbs: Panko breadcrumbs create a lighter texture. For gluten-free, try crushed gluten-free crackers or oats ground finely.
Parmesan cheese: Adds a salty depth but is optional. Nutritional yeast can be a vegan alternative for flavor if needed.
How Do I Make Sure These Meatballs Stay Tender and Don’t Fall Apart?
Mix the ingredients gently and avoid overworking the meat; overmixing can make meatballs tough.
- Use a light touch when combining everything until just mixed.
- Adding milk and egg helps bind the meatballs without drying them out.
- Cook them over medium heat so the outside gets golden but the inside stays juicy.
- Finishing with a lower heat and covered lets them cook through without burning.
Equipment You’ll Need
- Large mixing bowl – perfect for combining all the ingredients without making a mess.
- Spoon or small ice cream scoop – helps you form evenly-sized meatballs quickly and easily.
- 12-inch nonstick skillet – cooks the meatballs evenly and gives a nice golden crust without sticking.
- Tongs or a slotted spoon – lets you turn and remove the meatballs gently without breaking them.
- Meat thermometer (optional) – handy to check meatballs are cooked to a safe 165°F without cutting into them.
Flavor Variations & Add-Ins
- Use ground chicken or pork instead of turkey for a different but still tender texture.
- Add finely chopped dried cranberries or raisins for extra sweetness and a chewy bite that pairs well with sage.
- Stir in shredded sharp cheddar or fontina cheese for a melty surprise inside.
- Mix in some finely grated carrot or zucchini to boost veggies and keep the meatballs moist.
Apple & Sage Turkey Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 1 lb ground turkey (preferably lean)
- 1 medium apple, peeled, cored, and finely diced
- 1/4 cup fresh sage leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup grated Parmesan cheese (optional)
- 1 small onion, finely minced
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup milk
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tbsp olive oil (for frying)
For Garnish:
- Fresh sage leaves or thyme sprigs
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 15 minutes to cook, so plan for around 30 minutes total. It’s a quick and tasty dish you can easily make on a weeknight.
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large mixing bowl, gently combine the ground turkey, finely diced apple, chopped fresh sage and parsley, breadcrumbs, Parmesan (if using), minced onion, garlic, egg, milk, salt, and pepper. Mix just until everything comes together—don’t overmix to keep the meatballs tender.
2. Shape the Meatballs:
Use your hands or a small scoop to form the mixture into golf ball-sized meatballs, about 1½ inches across. Place them on a plate or tray ready for cooking.
3. Cook the Meatballs:
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches so they aren’t crowded. Cook about 4–5 minutes per side, turning carefully so they brown evenly and form a nice golden crust. Then lower the heat, cover the skillet, and let them cook for another 5 minutes until the internal temperature reaches 165°F (74°C).
4. Serve and Enjoy:
Transfer the cooked meatballs to a serving plate. Garnish with fresh sage leaves or thyme sprigs. Serve warm alone with your favorite dipping sauce, or alongside pasta, salad, or crusty bread for a delightful meal.
Can I Use Frozen Ground Turkey for This Recipe?
Yes, you can! Just be sure to fully thaw the ground turkey in the refrigerator overnight before using it. This helps ensure the meatballs cook evenly and hold together well.
Can I Bake the Meatballs Instead of Frying?
Absolutely! Preheat your oven to 400°F (200°C), place the meatballs on a baking sheet lined with parchment paper, and bake for about 20 minutes or until cooked through, turning halfway for even browning.
How Should I Store Leftover Meatballs?
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet or microwave until heated through.
Can I Make the Meatballs Ahead of Time?
Yes! You can prepare the meatball mixture and shape them a day ahead. Keep them covered in the fridge and cook when ready. You can also freeze uncooked meatballs for up to 3 months—just thaw before cooking.
