1 lb ground turkey (light or dark meat)

1 medium apple, peeled and grated

1 egg, beaten

3 cloves garlic, minced

3 tablespoons almond flour

1 tablespoon fresh sage (about 5 leaves), finely chopped

1 teaspoon white ground pepper

1 teaspoon onion powder

½ teaspoon fine sea salt

Pinch allspice

1 tablespoon avocado oil

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In a large bowl, combine ground turkey, grated apple, egg, garlic, almond flour, sage, pepper, onion powder, salt, and allspice. Mix gently until just combined.
Form the mixture into small meatballs, about 1 ½ inches in diameter.
Heat avocado oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and sear until golden brown on all sides, about 5–6 minutes.
Reduce heat slightly, cover, and cook for another 5–7 minutes until meatballs are cooked through and reach an internal temperature of 165°F.
Serve warm as a main dish or appetizer.

Swap almond flour with breadcrumbs if gluten-free isn’t needed.

Use ground chicken instead of turkey.

Add shredded carrots or zucchini for extra vegetables.

Stir in Parmesan cheese for more richness.

Drizzle with a maple-mustard glaze for a sweet-savory twist.

Freeze cooked or uncooked meatballs for up to 2 months.