In a large mixing bowl, combine the ground turkey, whole wheat breadcrumbs, egg, finely diced onion, minced garlic, and the warm spices: cinnamon, nutmeg, and allspice. Add the fresh herbs like sage and thyme to enhance the flavor profile. Gently mix until just combined.

With clean hands or a scoop, portion the mixture into about 20 evenly sized meatballs, each roughly 1.5 inches in diameter. If time allows, chill the meatballs in the refrigerator for 15-20 minutes.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once shimmering, add the meatballs in a single layer and sear for about 5-7 minutes, turning occasionally until golden brown and fully cooked, reaching an internal temperature of 165°F.

In the same skillet, add the apple cider, maple syrup, and Dijon mustard. Stir to combine and simmer for about 3-5 minutes, allowing the glaze to thicken.

Return the cooked Apple Cider Turkey Meatballs to the skillet, tossing them gently in the glaze. Cook for an additional 2-3 minutes until thoroughly coated and heated through.