In a large mixing bowl, gently combine the ground turkey, whole wheat breadcrumbs, egg, finely chopped onion, minced garlic, apple cider, and warm spices. Mix carefully to avoid overworking.

Using a small scoop or your hands, portion the turkey mixture into equal-sized meatballs, about the size of a golf ball.

Heat a large skillet over medium heat with a drizzle of olive oil. Sear meatballs for about 4-5 minutes on each side until golden-brown and cooked through.

In the same skillet, reduce the heat and add the remaining apple cider, maple syrup, and Dijon mustard. Simmer for about 3-5 minutes until it thickens.

Return the seared meatballs to the skillet, gently rolling them in the glaze for 1-2 minutes.

Serve the meatballs warm, garnished with fresh herbs if desired, alongside your favorite sides.