These meatballs are the kind of cozy, weeknight-worthy dish that makes your whole kitchen smell incredible — earthy sage, warm cinnamon, and sweet apple all coming together in one skillet. Ground turkey gets a serious flavor upgrade here, with grated Honeycrisp or Fuji apple folded right into the mixture for subtle sweetness and moisture without any citrus in sight. A squeeze of the grated apple in a kitchen towel is the small but crucial step that keeps the texture tight and golden rather than dense and soggy. The sear in coconut oil builds a deep, caramelized crust, and then the meatballs finish low and slow in a pan sauce made from unsweetened apple cider, bone broth, and a splash of apple cider vinegar — all citrus-free and full of savory depth. Arrowroot starch does double duty, binding the meatballs and thickening the sauce into something glossy and spoonable. For anyone navigating citrus restrictions, this recipe is a reminder that bright, complex flavor doesn't have to come from lemon or orange — apple cider and fresh thyme carry the whole dish beautifully. Spoon that sauce generously over the top and don't skip the fresh sage garnish.
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)
