There’s something magical about Thanksgiving the way familiar aromas fill the kitchen, the table stretches to fit “just one more chair,” and traditions blend with new favorites year after year. While turkey may always be the star of the feast, sometimes it’s the unexpected dishes that capture everyone’s attention. That’s where these Apple Cider Glazed Turkey Meatballs come in.
They’re playful, bite-sized, and packed with seasonal flavor. Imagine tender turkey meatballs, kissed with warm spices, glazed in a sweet-and-tangy apple cider reduction, and served on a platter for everyone to grab and enjoy. It’s comfort food meets celebration perfect for a Friendsgiving appetizer, a Thanksgiving cocktail hour bite, or even as a fun alternative for the main dish at smaller gatherings.
What makes this dish so special is the way it honors tradition while giving it a fresh spin. Apple cider is already a holiday staple, from mugs of hot cider on crisp afternoons to the scent of cinnamon simmering on the stove. Here, it becomes the base for a glossy glaze that clings to each meatball, offering a balance of sweetness and tang that complements the savory turkey beautifully.
In a season where gratitude is on the menu, these meatballs remind us that joy often comes in the little things—like one-bite wonders that bring people together. They’re easy to prepare ahead of time, freeing you to spend more moments at the table, laughing and reminiscing, instead of hovering over the stove.
Whether hosting the entire family or showing up with a dish to share, Apple Cider Glazed Turkey Meatballs are guaranteed to earn a place in Thanksgiving traditions.
Recipe: Apple Cider Glazed Turkey Meatballs
Ingredients (Meatballs):
- 1 ½ lbs ground turkey
- ½ cup breadcrumbs (panko or traditional)
- 1 large egg
- ¼ cup grated onion
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp ground sage
- ½ tsp ground cinnamon
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for searing)
Ingredients (Apple Cider Glaze):
- 2 cups apple cider
- 2 tbsp apple cider vinegar
- 3 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- Pinch of red pepper flakes (optional, for heat)
- Salt & pepper to taste
Instructions:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground turkey, breadcrumbs, egg, grated onion, garlic, parsley, sage, cinnamon, salt, and pepper. Mix gently until just combined—avoid overmixing.
- Form into 1 ½-inch meatballs and place on a tray.
- Heat olive oil in a skillet over medium-high heat. Sear meatballs on all sides until golden, about 5 minutes. Transfer to the prepared baking sheet and bake for 12–15 minutes, or until cooked through.
- Meanwhile, make the glaze: In a saucepan, combine apple cider, vinegar, brown sugar, and Dijon. Bring to a boil, then reduce heat and simmer until liquid reduces by about half. Whisk in the cornstarch slurry and simmer 2–3 minutes until thickened. Season with salt, pepper, and red pepper flakes if using.
- Toss warm meatballs in the glaze until evenly coated. Serve on a platter with toothpicks or skewers for easy sharing.
Tip: Make the meatballs ahead of time and reheat in the glaze just before serving. They’ll taste even better after the flavors mingle