Cider-Braised Turkey Meatballs with Apple Slaw

Nov 7

Craving Thanksgiving flavors but want them before the big day?! I have just the meal to tie you over: apple cider-braised turkey meatballs with apple, turnip, and fennel slaw. The warm spices and apple cider pair perfectly with the turkey meatballs and are the perfect balance against the apple, turnip, and fennel slaw. This recipe was thought up after seeing a Food and Wine recipe for Apple Cider-Glazed Chicken. The original recipe has chicken breasts but I thought this recipe could pass as a tie-you-over-until-Thanksgiving meal by subbing in turkey meatballs. I have also taken out some of the original recipe’s amount of turnip in the slaw and in turn added in thinly sliced fennel since I love the taste! So without further ado, y’all know the drill…. let’s get cookin’!

Original Food and Wine recipe linked here

INGREDIENTS
Meatballs
2 lb ground turkey (either 93/7 or 98/2 fat ratio)
3/4 cup shredded aged Gouda cheese
(Roughly) 1 1/4 cup Italian breadcrumbs*
1/4 cup whole milk (or enough to wet the breadcrumbs entirely)
Salt and pepper to taste

*Could also use Panko breadcrumbs and add in 1 tsp dried basil, 1 tsp dried oregano, and 1 tsp dried thyme

Sauce
3/4 cup unfiltered apple cider
3/4 cup low sodium chicken broth
3 tbsp unsalted butter, cut into cubes
Salt and pepper to taste

Slaw
1/4 cup mayo
3 tbsp apple cider vinegar
3 scallions, thinly sliced diagonally
1 cup flat leaf parsley, minced, plus more for garnishing
1/2 medium sized white turnip, cut into matchsticks ticks 1 large bulb of fennel, sliced into 1/4” thick slices
1 Granny Smith apple, cut into matchsticks
1 Honey Crisp apple, cut into matchsticks
Salt and pepper to taste

Instructions

Make the Apple Slaw
- Cut up the apples, fennel bulb (and a few fennel leaves if you like), and turnip.
- Add them to a medium airtight container.
- Stir in the mayonnaise, apple cider vinegar, scallions, parsley, and salt and pepper to taste.
- Mix well, cover, and refrigerate while you prepare the meatballs.
Prepare the Meatballs
- Line a baking sheet with parchment paper.
- In a large bowl, combine the breadcrumbs and milk until all crumbs are soaked.
- Add the ground turkey and mix well.
- Stir in the shredded Gouda and a few pinches of salt and pepper. Mix again until evenly combined.
- Roll into 1-inch meatballs and place them on the lined baking sheet.
- Refrigerate for about 20 minutes.
Sear the Meatballs
- Line another baking sheet with parchment paper.
- After the meatballs have chilled, heat a pan (cast iron works best) over medium-high heat and add enough olive oil to coat the bottom.
- Add a pinch of salt to the oil. Test the oil by flicking a few drops of water in—if it sizzles, it’s ready.
Cook the Meatballs
- Preheat your oven to 250°F.
- Cook 7–9 meatballs at a time, searing on all sides for about 6–8 minutes total.
- Transfer them to the second parchment-lined baking sheet when lightly browned but not fully cooked.
- Keep the cooked batches warm in the oven while you finish the rest.
Make the Sauce
- In the same pan, add the broth and apple cider.
- Scrape the bottom with a wooden spoon to release any browned bits.
- Simmer over medium heat until the liquid reduces by half (8–15 minutes).
- Remove from heat and slowly whisk in the butter, a teaspoon at a time, until smooth.
- Season with salt and pepper to taste.
Finish and Serve
- Return the meatballs to the pan and spoon the sauce over them.
- Serve immediately with the apple slaw.
- Garnish with parsley and black pepper, if desired.