These meatballs are made from 1 pound of ground turkey mixed with apple cider, Parmesan, onion, garlic and thyme, with a little cinnamon and nutmeg for a fall flavor. They are shaped into 1-inch balls and baked at 400°F, so there is no browning in a pan and no splatter. Prep takes 15 minutes, baking takes 20 to 25 minutes, and the whole recipe is on the table in 40 minutes.
Save this recipe for later:
The cider keeps the lean turkey moist and adds a faint sweetness. The thyme and garlic keep it on the savory side.
What Goes in the Mixture
Amounts are in the recipe card at the bottom. This is what each ingredient does.
- Ground turkey (1 pound): lean, so it needs the cider and egg to stay tender.
- Apple cider (1/2 cup): the sweet note and the moisture. Apple juice works as a swap if you want it sweeter.
- Breadcrumbs (1/2 cup), egg and Parmesan (1/4 cup): these bind the meatballs and give them structure. The Parmesan adds a salty, savory edge.
- Onion (1/4 cup, finely chopped) and garlic (2 cloves, minced): the savory base.
- Thyme (1 teaspoon), cinnamon (1/4 teaspoon) and nutmeg (1/4 teaspoon): thyme is earthy and sits well with apple, and the two warm spices pick up the cider.
- Salt (1 teaspoon) and black pepper (1/2 teaspoon): pepper balances the sweetness.
- Olive oil (1 tablespoon): drizzled over the top before baking to help the meatballs turn golden brown.
Getting Tender Meatballs
Mix the turkey, cider, breadcrumbs, Parmesan, onion, garlic, seasonings and egg only until combined. Overmixing makes meatballs tough. The mixture should feel slightly sticky but not wet, and if it seems dry, add a splash more cider.
Shape the mixture with your hands into 1-inch balls and set them on a parchment-lined baking sheet. A cookie scoop helps keep them the same size, so they cook at the same rate. Drizzle with the olive oil and bake for 20 to 25 minutes, until golden brown and cooked through. A meat thermometer should read 165°F inside.
Ways to Change Them
- Other meat: ground chicken works in place of turkey, and so does lean beef. The flavor and texture shift slightly.
- Vegetables: finely grated zucchini or carrots add moisture.
- Heat: a pinch of cayenne or red pepper flakes goes well with the sweet cider.
- Herbs: chopped parsley, basil, cilantro or dill can go into the mixture. Fresh herbs give a brighter taste than dried ones.
- Cheese: feta or goat cheese in place of Parmesan gives a tangier meatball.
- More sweetness: add a tablespoon of maple syrup or honey.
- No breadcrumbs: almond flour or crushed pork rinds can replace them as a binder.
- Spices: smoked paprika or cayenne in place of some of the usual seasonings makes a different batch.
What to Serve With Them
Serve them warm with a dipping sauce, or over fresh greens. Roasted Brussels sprouts, garlic mashed cauliflower, a spinach salad with avocado and cherry tomatoes, zucchini noodles in olive oil and garlic, or riced cauliflower all take up the meatball juices well. Stuffed bell peppers filled with turkey, cheese and spices make a heavier plate. Sparkling water with a splash of lemon or iced herbal tea suits the meal.
Nutrition
The recipe card lists 220 calories, 10 grams of fat (3 grams saturated), 10 grams of carbohydrates, 1 gram of fiber, 0 grams of sugar, 24 grams of protein and 500 milligrams of sodium per serving. These are estimates.
FAQ
How long do the meatballs bake?
Bake at 400°F for 20 to 25 minutes, until cooked through and golden brown.
Can I use another meat?
Yes. Ground chicken or lean beef both work, though the texture and flavor change slightly.
What can replace the breadcrumbs?
Almond flour or crushed pork rinds. Both bind the meatballs without much starch.
How should leftovers be stored?
Keep them in an airtight container in the fridge for up to 3 days. They also freeze well, so you can double the batch and save some.
Can I make the mixture ahead?
Yes. Mix it a day in advance and keep it in the fridge. Form and bake the meatballs when you are ready.
The Foodie Yummy Cookbook
12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.
Made it or loved it? Share this recipe
Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Apple Cider Turkey Meatballs: A Delightful Recipe!
Ingredients
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground turkey, apple cider, breadcrumbs, Parmesan cheese, onion, garlic, thyme, salt, black pepper, cinnamon, nutmeg, and beaten egg. Mix until just combined, being careful not to overmix.
Using your hands, form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
Drizzle the olive oil over the meatballs.
Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown.
Serve warm with your favorite dipping sauce or over a bed of greens.
Notes
For extra flavor, consider adding chopped fresh herbs like parsley or basil to the meatball mixture.
You can also substitute the apple cider with apple juice for a sweeter taste.
For a spicy kick, add a pinch of red pepper flakes to the mixture.
Nutrition
| Serving Size | 1 meatball |
|---|---|
| Calories | 220 calories |
| Sugar Content | 0g |
| Sodium Content | 500mg |
| Fat Content | 10g |
| Saturated Fat Content | 3g |
| Unsaturated Fat Content | 7g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 10g |
| Fiber Content | 1g |
| Protein Content | 24g |
| Cholesterol Content | 70mg |