Macadamia Free Apple-Sage Turkey Meatballs
These meatballs are the kind of cozy, weeknight-worthy dish that somehow feels special enough for a dinner party. Ground turkey gets lifted by grated Honeycrisp apple, fresh sage, ginger, and a whisper of Ceylon cinnamon and turmeric — a combination that's warm and aromatic without being heavy. Squeezing the moisture out of the grated apple before mixing is a small step that makes a big difference, keeping every meatball tender and golden rather than dense. A quick sear in coconut oil builds that deep, caramelized crust, and then the meatballs finish right in a pan sauce made from unsweetened apple cider, bone broth, and fresh thyme — so nothing goes to waste and the flavor just keeps building. The arrowroot slurry pulls the sauce together into something glossy and spoonable that you'll want to drizzle over everything on the plate. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels or worry about unexpected additions sneaking in. Serve them straight from the skillet with a few fresh sage leaves on top and watch them disappear fast.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground turkey
- 1 medium apple (such as honeycrisp or fuji), peeled and finely grated
- 2 tbsp fresh sage leaves, finely chopped
- 2 cloves garlic, minced
- ¼ cup green onions (green tops only), thinly sliced
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 tsp salt
- 2 tbsp arrowroot starch
For searing
- 2 tbsp coconut oil
For the pan sauce
- 1 cup apple cider (unsweetened, unfiltered)
- ½ cup bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp arrowroot starch, mixed with 1 tbsp cold water
- 1 tbsp cold water (for arrowroot slurry)
For serving
- fresh sage leaves, for serving (optional)
Instructions
- 1
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.
- 2
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.
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