These meatballs hit that perfect sweet-savory note that makes a weeknight dinner feel genuinely special. Grated Honeycrisp or Fuji apple gets squeezed nearly dry before mixing in, so it adds subtle sweetness and moisture without weighing the turkey down — a small step that makes a real difference in texture. Fresh sage, ginger, turmeric, and a whisper of Ceylon cinnamon layer in warmth and depth, while green onion tops keep everything bright. The sear in coconut oil builds a golden crust, and then the meatballs finish right in the pan with apple cider, bone broth, and thyme — picking up every bit of flavor from the bottom of the skillet. A quick arrowroot slurry pulls the sauce together into something glossy and spoonable that you'll want to drizzle over everything on the plate. For anyone navigating an elimination-style approach to eating, this recipe is a genuinely satisfying reminder that "free from" doesn't have to mean free from flavor. Serve them straight from the pan with extra sage on top and watch them disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Grate the apple on the large holes of a box grater, then squeeze the grated apple firmly in a clean kitchen towel or several layers of paper towel to remove as much liquid as possible — the apple should feel nearly dry. This keeps the meatballs from becoming dense or wet.
In a large mixing bowl, combine the ground turkey, squeezed grated apple, sage, garlic, green onion tops, ginger, turmeric, Ceylon cinnamon, salt, and arrowroot starch. Mix with your hands until just combined and uniform — do not overwork the mixture.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
