Nickel Allergy Friendly Apple-Sage Turkey Meatballs

Total time45 min

Prep time20 min

Cook time25 min

Nickel Allergy Friendly Apple-Sage Turkey Meatballs

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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
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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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