These Apple Butter Meatballs are the ultimate fall appetizer or party snack—savory, juicy, and coated in a sweet and slightly spicy apple butter glaze. With turkey sausage and ground beef for flavor and richness, these meatballs bake up beautifully and are a guaranteed crowd-pleaser for holidays, game day, or cozy dinners.
Why You’ll Love This Recipe
These meatballs are a delicious blend of sweet, savory, and spiced. Apple butter adds a seasonal twist and natural sweetness, while allspice and cayenne give them a warm, slightly smoky kick. Baked instead of fried, they’re easy to make and serve in large batches. Plus, they stay tender and juicy, making them perfect for reheating or keeping warm during events.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Grated red onion
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Butter
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Turkey sausage
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Ground beef
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Gluten-free panko breadcrumbs
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Musselman’s apple butter (divided)
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Sour cream
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Eggs
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Salt
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Allspice
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Black pepper
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Beef broth
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Honey
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Cayenne pepper
Directions
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Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with foil.
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In a skillet over medium heat, melt the butter. Add grated red onion and sauté for 3–4 minutes until soft. Let cool slightly.
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In a large mixing bowl, combine turkey sausage, ground beef, panko, ½ cup apple butter, sour cream, eggs, salt, allspice, and black pepper.
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Add the cooled sautéed onions and mix thoroughly using your hands until fully combined.
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Portion the mixture into 1-ounce balls (about 40–45 total), roll tightly, and place them on the prepared baking sheet, spaced closely but not touching.
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Bake for 15 minutes.
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Meanwhile, in a bowl, whisk together the remaining ½ cup apple butter with beef broth, honey, and a dash or two of cayenne pepper.
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After 15 minutes of baking, remove the meatballs from the oven. Pour the sauce over them evenly and return to the oven for an additional 5–7 minutes, until fully cooked through.
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Gently shake the baking sheet to loosen the meatballs. Serve warm and enjoy!
Servings and timing
Servings: 40 meatballs
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Variations
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Make them spicier: Add more cayenne or a splash of hot sauce to the glaze.
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Serve over mashed potatoes or rice to turn into a main dish.
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Add chopped fresh herbs like thyme or sage to the meat mixture for an herbal note.
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Try with cranberry or fig jam instead of apple butter for a unique glaze variation.
Storage/Reheating
To store: Place cooled meatballs in an airtight container and refrigerate for up to 4 days.
To freeze: Freeze cooked meatballs (with or without sauce) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
To reheat: Warm in the oven at 350°F or in a covered skillet over low heat until hot throughout. You can also microwave in short intervals, covered, for quick reheating.
FAQs
Can I make these meatballs ahead of time?
Yes! Prepare and bake the meatballs up to a day in advance. Reheat with the sauce just before serving.
Do I have to use gluten-free panko?
No, regular panko breadcrumbs work just as well if you don’t need the recipe to be gluten-free.
Can I make these with just beef?
Yes, you can use all ground beef, but the sausage adds extra flavor and juiciness.
What’s the best way to grate the onion?
Use a box grater or food processor. Grated onion adds moisture and blends smoothly into the meat mixture.
Can I serve these in a slow cooker?
Yes, after baking, transfer the meatballs and sauce to a slow cooker set to “warm” for serving at parties.
What’s a good dipping sauce for these?
They’re flavorful on their own, but you could serve with extra apple butter or a spicy mustard for dipping.
Can I use homemade apple butter?
Absolutely! Homemade or store-bought apple butter both work well in this recipe.
How do I know when the meatballs are done?
They should be browned and cooked through with an internal temperature of 165°F (74°C).
Can I use an ice cream scoop to portion the meatballs?
Yes, a small cookie or ice cream scoop works great for evenly sized meatballs.
What should I serve with these?
They pair well with mashed potatoes, roasted vegetables, or served on toothpicks as an appetizer.
Conclusion
These Apple Butter Meatballs are the perfect blend of savory and sweet with a fall-inspired twist. Whether served as an appetizer, game day snack, or part of a hearty meal, they’re comforting, flavorful, and impossible to resist. With simple ingredients and easy prep, they’ll quickly become a seasonal favorite at your table.
Print
Apple Butter Meatballs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 40 meatballs
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Apple Butter Meatballs are savory, slightly sweet, and packed with warm fall flavors. Made with turkey sausage, ground beef, and a spiced apple butter glaze, they’re perfect for parties, holidays, or cozy weeknight dinners.
Ingredients
- 1/2 cup grated red onion
- 1 tablespoon butter
- 1 pound turkey sausage
- 1 pound ground beef
- 2 cups gluten-free panko bread crumbs
- 1 cup Musselman’s Apple Butter, divided
- 1/4 cup sour cream
- 2 large eggs
- 2 teaspoons salt
- 1 teaspoon allspice
- 1 teaspoon black pepper
- 1/2 cup beef broth
- 2 tablespoons honey
- Cayenne pepper, to taste
Instructions
- Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with foil.
- In a skillet over medium heat, melt butter and sauté grated red onion for 3–4 minutes until soft. Set aside to cool.
- In a large mixing bowl, combine turkey sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, allspice, and black pepper. Add in the cooled onions.
- Mix thoroughly by hand until well combined.
- Portion out the meat mixture into 1-ounce balls (about 40–45 total). Roll tightly and place on the baking sheet, spaced closely but not touching.
- Bake meatballs for 15 minutes.
- Meanwhile, in a small bowl, whisk together the remaining 1/2 cup apple butter, beef broth, honey, and a dash or two of cayenne pepper to make the glaze.
- After 15 minutes, remove the meatballs from the oven and pour the glaze evenly over them.
- Return to the oven and bake for another 5–7 minutes, or until meatballs are fully cooked through.
- Shake the baking sheet gently to loosen the meatballs. Serve warm.
Notes
- For extra flavor, make the meatballs a day ahead and let them soak in the glaze before reheating.
- Can be kept warm in a slow cooker for parties.
- Substitute regular panko if gluten is not an issue.
- Adjust cayenne to control heat level.
Nutrition
- Serving Size: 1 meatball
- Calories: 85
- Sugar: 3g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
