In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, finely diced onion, minced garlic, and the warming spices of cinnamon, nutmeg, and allspice. Stir gently to ensure everything is evenly mixed, but be careful not to overmix to keep your Apple Cider Turkey Meatballs tender.

Once your mixture is ready, use a small scoop or your hands to portion the meat into uniform balls, about 1 to 1.5 inches in diameter. For best results, lightly dampen your hands to prevent sticking. Place the formed meatballs on a plate and chill them in the refrigerator for 15-20 minutes to help them hold their shape while cooking.

Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once the oil shimmers, gently place the chilled meatballs in the skillet, spacing them apart to ensure even cooking. Sear them for 4-5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F.

After the meatballs are cooked through, remove them from the skillet and set aside on a plate. In the same skillet, pour in the apple cider, maple syrup, and Dijon mustard. Stir while bringing the mixture to a simmer over medium heat. Let it reduce for about 3-4 minutes until thickened slightly and syrupy.

Return the cooked meatballs to the skillet, gently tossing them in the glaze to ensure they are well coated. Allow them to simmer in the glaze for an additional 1-2 minutes on low heat.

Once coated in glaze, remove the skillet from heat and transfer the meatballs to a serving dish. Serve them hot alongside your favorite sides, such as mashed potatoes or steamed veggies, for a wholesome meal.