In a large mixing bowl, combine the ground turkey, apple cider, breadcrumbs, egg, finely diced onion, minced garlic, cinnamon, nutmeg, allspice, and freshly chopped sage and thyme. Use your hands or a spatula to gently mix the ingredients until just combined.

With clean hands, scoop a small amount of the mixture and roll it into approximately 20 evenly sized meatballs, about the size of a golf ball. Place the formed meatballs on a baking sheet lined with parchment paper. If time allows, refrigerate the meatballs for 15-20 minutes.

Heat a large skillet over medium-high heat and add a drizzle of oil. Once hot, add the chilled meatballs in a single layer. Sear the meatballs for about 5-7 minutes until they are golden brown on all sides and reach an internal temperature of 165°F.

Remove the cooked meatballs and set them aside. In the same skillet, add the remaining apple cider, maple syrup, and Dijon mustard. Bring the mixture to a simmer, stirring occasionally until it thickens slightly.

Return the seared meatballs to the skillet with the glaze. Gently toss them in the mixture until fully coated and heated through.

Serve the apple cider turkey meatballs warm, paired with seasonal sides.