Pregnancy Friendly Apple-Sage Turkey Meatballs
Ground turkey is one of the most recommended proteins during pregnancy, and this recipe makes it genuinely exciting to eat. Grated apple folded right into the meat keeps every meatball tender and subtly sweet, while fresh sage, ginger, and a whisper of Ceylon cinnamon layer in warmth without anything overpowering. The technique of squeezing the apple dry before mixing is a small step that makes a real difference — you get a cohesive, golden-seared meatball instead of something soggy or falling apart in the pan. Everything finishes in a glossy apple cider and bone broth pan sauce that feels restaurant-worthy but comes together in a single skillet. Turmeric and fresh ginger add gentle anti-inflammatory notes that many people find especially appealing when they're being more intentional about what goes into their meals. The meatballs are cooked through to 165°F as confirmed by a thermometer, so there's no guesswork about doneness — just safe, satisfying food you can feel good about. Serve them straight from the pan with that silky sauce spooned over the top and a few fresh sage leaves for a dinner that looks as good as it tastes.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!