Thanksgiving Meatballs

I bake Thanksgiving Meatballs when I want a sweet and savory, bite-sized holiday appetizer that everyone loves. Shredded apples mixed into ground turkey keeps them incredibly tender and juicy, while sage and nutmeg create warm aromas that fill the kitchen as they bake. I serve these at Thanksgiving, Christmas parties, Friendsgiving, and potlucks because they're family-friendly, work beautifully with different sauces or glazes, and travel well to any gathering. They come together quickly, making them perfect for busy holiday schedules. The meatballs stay fresh in the fridge for up to 4 days or freeze for 3 months, so I often double the batch for easy meals later.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Main Course

Cuisine: American

Keyword: Thanksgiving Meatballs

Servings:

Calories: 354kcal

Author: Mandy Applegate

Ingredients

1 pound ground turkey
1 medium apple peeled and shredded
½ cup breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons fresh sage finely chopped
1 tablespoon fresh parsley chopped
2 cloves garlic minced
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ tsp ground nutmeg
1 tablespoon olive oil

To Serve:

½ cup cranberry sauce
½ cup gravy
Mashed potatoes

US Customary - Metric

Video

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly brush with olive oil.
1 tablespoon olive oil
Shred the apple using a box grater and pat it dry with paper towels to remove excess moisture.
1 medium apple
In a large bowl, combine the ground turkey, shredded apple, breadcrumbs, Parmesan, egg, sage, parsley, garlic, onion powder, salt, pepper, and nutmeg. Mix gently—avoid overmixing.
1 pound ground turkey, ½ cup breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, 2 tablespoons fresh sage, 1 tablespoon fresh parsley, 2 cloves garlic, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ tsp ground nutmeg
Roll into 1-inch meatballs using a small scoop or damp hands. Place them on the prepared baking sheet.
Bake for 18–20 minutes, or until golden and cooked through (165°F internal temp).
Serve warm with cranberry sauce, gravy, and mashed potatoes.
½ cup cranberry sauce, ½ cup gravy, Mashed potatoes

Notes

Here are my top tips for making the best Thanksgiving Meatballs:

Press the apple dry: After shredding the apple, use paper towels to squeeze out as much moisture as possible. Excess liquid makes the meatballs soggy and harder to shape.
Don't overmix the meat: Mix just until the ingredients are combined and you don't see streaks of egg. Overworking ground turkey makes the meatballs dense and tough.
Use damp hands for rolling: Wet your hands with cold water before rolling each meatball so the mixture doesn't stick to your fingers and you get smooth, round shapes.
Check the internal temperature: Turkey needs to reach 165°F to be safe to eat. Use a meat thermometer to check the center of the largest meatball before serving.
Reheat in the oven, not the microwave: Reheating in a 350°F oven for 10 minutes brings back the crispy exterior. The microwave makes them rubbery.
Flash freeze for easy storage: Place cooled meatballs on a baking sheet and freeze for 1 hour before transferring to containers. This prevents them from sticking together in one frozen clump.

Nutrition

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