Walnut Free Apple-Sage Turkey Meatballs
These meatballs are the kind of cozy, weeknight-friendly 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. The trick of squeezing the grated apple nearly dry before mixing it in is what keeps the texture light and cohesive, not dense or soggy. A quick sear in coconut oil builds a gorgeous golden crust, and then the meatballs finish right in the pan with apple cider, bone broth, and fresh thyme — so every bite is juicy and packed with flavor. The pan sauce thickens into something glossy and rich thanks to a simple arrowroot slurry, no dairy or grain-based thickeners needed. For anyone navigating tree nut allergies, this recipe is naturally free of walnuts and any nut-based ingredients, so there's nothing to swap or second-guess. Spoon that sauce generously over the top, scatter a few fresh sage leaves, and get ready for people to ask for the recipe.
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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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