Description
Description Delicious and healthy turkey meatballs infused with sweet apple cider and warm spices, perfect for any occasion.
Ingredients
- 1.5 pounds lean ground turkey
- 1/2 cup panko breadcrumbs
- 1 large beaten egg
- 1/4 cup finely chopped yellow onion
- 2 cloves minced garlic
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
- 1/2 cup finely diced shallots
- 1.5 cups unsweetened apple cider
- 1/2 cup low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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Instructions
- In a large bowl, crumble the ground turkey. Add panko breadcrumbs, beaten egg, onion, garlic, parsley, sage, thyme, smoked paprika, salt, and pepper. Mix gently until combined.
- Form the mixture into uniform meatballs, about 1.5 tablespoons each, yielding 28-32 meatballs.
- Heat olive oil in a large skillet over medium-high heat. Sear the meatballs for 3-4 minutes on each side until browned. Remove and set aside.
- In the same skillet, add olive oil and shallots, sauté for 2-3 minutes until soft. Add minced garlic and cook for 30 seconds.
- Pour in apple cider and chicken broth, deglaze the pan, then add vinegar, maple syrup, mustard, sage, salt, and pepper. Bring to a simmer.
- Whisk cornstarch and water in a bowl to create a slurry. Slowly add to the skillet while whisking. Let the sauce thicken for a couple of minutes.
- Add meatballs back to the skillet, ensuring they are coated in the glaze. Cover and simmer for 10-15 minutes.
- Adjust seasoning as needed before serving. Garnish with parsley.
Notes
- Notes
- For added flavor, let the meatball mixture sit for 15-30 minutes before cooking. Use a meat thermometer to ensure turkey reaches 165°F.