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These tasty turkey balls mix in the natural sweetness of apple with the fresh earthy touch of sage for a meal that's both wholesome and full of flavor. The juicy turkey and the fresh herbs with a bit of fruity flavor make these meatballs comforting but with a fun twist.
I originally made these to sneak in some extra veggies but the apple’s gentle sweetness quickly turned this into a family favorite.
Needed Ingredients
- Fresh ground turkey: pick bright pink meat for juicy, lean protein
- One peeled apple: grated to bring in sweetness and moisture
- Breadcrumbs: helps hold the meatballs together without making them heavy
- Parmesan cheese: shredded for a nice salty flavor kick
- Sage leaves: finely chopped for a warm, earthy taste
- One egg: acts as a natural glue for the mixture
- Garlic: minced to add a rich, cozy flavor
- Salt: to bring out all the flavors
- Black pepper: adds a little bit of heat
- Olive oil: drizzled over the meatballs to help get a golden color in the oven
Step-by-Step Instructions
- Get Oven Ready
- Heat your oven to 375°F and line a baking tray with parchment so the meatballs don’t stick and cleanup’s simple.
- Mix Everything
- In a big bowl toss together the turkey, grated apple, breadcrumbs, Parmesan, sage, egg, garlic, salt, and pepper. Gently mix till it’s all blended but don’t overdo it so the meatballs stay tender.
- Form Meatballs
- Shape the mix into balls about 1.5 inches wide. Space them evenly on the tray for even baking.
- Brush on Oil
- Drizzle olive oil over the meatballs to get a nice browned crust while they bake.
- Bake Them Up
- Slide the tray into the oven and bake for 20-25 minutes until golden and cooked through at 165°F inside.
- Cool a Bit
- Let the meatballs rest a few minutes before serving so the juices settle and they stay juicy.
Sage is amazing here giving the dish an earthy scent that really ties everything together. I remember first using fresh sage and loving how it turned simple turkey balls into something unforgettable.
Storing Tips
Keep extra meatballs in an airtight container in the fridge up to 4 days. They warm up well in the microwave or oven. For longer life freeze them separated on a tray first so they don’t stick, then bag them and thaw in the fridge overnight before reheating.
Ingredient Swaps
If you want a change, try grated pear instead of apple for a different kind of sweetness. You can also use ground chicken or lean pork if turkey isn’t handy. Swap sage for fresh rosemary or thyme for a new herb twist.
Great Side Ideas
These meatballs go well with a light tomato sauce over pasta or zucchini noodles for a low-carb meal. They’re also tasty with creamy mashed potatoes or a crisp green salad with lemon dressing. Roasted root veggies make a nice cozy side that matches the apple and sage flavors.
These meatballs bring a fun mix of sweet and savory that’s easy enough for busy nights but special enough to share with friends.
Frequently Asked Cooking Questions
- → Which apple is best to pick?
Go with a crisp apple like Granny Smith if you want a nice tangy twist against the savory flavors.
- → Can dried sage stand in for fresh?
You sure can. Use about a teaspoon of dried sage for the same kick, though fresh tastes brighter.
- → How do I keep the meatballs juicy?
Grated apple, egg, and Parmesan lock in moisture. Baking them at the right heat also stops them from drying out.
- → Is there a gluten-free version?
Just swap regular breadcrumbs for gluten-free ones to keep the texture without gluten.
- → What’s the best way to cook these?
Pop them in the oven on a lined tray with olive oil to make a yummy crust and even browning.
- → How should I serve them?
They’re great on their own, or with pasta sauce, or side by side with rice for a tasty meal.