Sesame Free Apple-Sage Turkey Meatballs
These meatballs are the kind of cozy, weeknight-worthy dish that makes your kitchen smell absolutely incredible — warm sage, sweet apple, and a hint of ginger and cinnamon coming together in one skillet. Ground turkey gets a serious flavor upgrade here, with finely grated Honeycrisp or Fuji apple worked right into the mix for subtle sweetness and moisture without making the meatballs heavy. Squeezing the apple dry before mixing is the smart move that keeps the texture tight and golden-sear-ready. Coconut oil gives each meatball a beautifully caramelized crust before they finish simmering in a glossy pan sauce built from apple cider, bone broth, and a splash of apple cider vinegar. The arrowroot slurry pulls the sauce together into something silky and spoonable — no flour, no soy, no hidden seed oils or pastes that can sneak sesame into an otherwise clean dish. Every ingredient here is straightforward and easy to verify, which takes the guesswork out of cooking for anyone managing a sesame allergy or sensitivity. Serve them straight from the skillet with extra sage on top and something good to soak up that sauce.
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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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