In a large mixing bowl, combine ground turkey, apple cider, whole wheat breadcrumbs, beaten egg, finely chopped onion, minced garlic, cinnamon, nutmeg, allspice, sage, and thyme. Mix gently to combine without overmixing.

Portion the mixture into 1–2 inch balls and place them on a parchment-lined baking tray. Chill in the refrigerator for 15-20 minutes.

Heat olive oil in a large skillet over medium-high heat. Sear chilled meatballs for 4-5 minutes on each side until golden brown and fully cooked.

Remove meatballs and in the same skillet, combine apple cider, maple syrup, and Dijon mustard. Simmer for 4-5 minutes until it thickens.

Return meatballs to the skillet, tossing to coat in the glaze. Simmer on low for another 2-3 minutes.

Transfer to a serving platter and enjoy warm with sides like roasted vegetables or fresh salad.