In a large mixing bowl, gently combine the ground turkey, apple cider, whole wheat breadcrumbs, egg, finely diced onion, minced garlic, and warm spices like cinnamon, nutmeg, and allspice.

Mix the ingredients until just combined, taking care not to overmix.

Let the mixture rest for a few minutes.

Using your hands or a small scoop, form the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter.

Place the shaped meatballs on a plate, and refrigerate for about 15-20 minutes.

Heat a large skillet over medium heat and add a splash of oil.

Place the chilled meatballs in the skillet in a single layer, searing for about 7-10 minutes.

Turn occasionally to achieve a golden-brown crust.

Check for an internal temperature of 165°F.

Remove the cooked meatballs and set aside.

In the same skillet, add apple cider, maple syrup, and Dijon mustard. Stir while bringing to a gentle simmer for about 3-5 minutes.

Return the seared meatballs to the skillet, turning them in the glaze.

Serve warm.