In a large bowl, gently combine the ground turkey, breadcrumbs, egg, finely diced onion, minced garlic, and spices including cinnamon, nutmeg, and allspice. Add the chopped fresh sage and thyme.

Using a small scoop or your hands, form the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the formed meatballs on a baking sheet lined with parchment paper.

In a spacious skillet, heat a drizzle of olive oil over medium heat. Once hot, carefully add the chilled meatballs. Sear for about 5-7 minutes, turning occasionally.

Using the same skillet, pour in the apple cider and add maple syrup and Dijon mustard. Stir well and simmer for approximately 5 minutes until thickened.

Return the seared meatballs to the skillet, tossing them gently in the glaze until well coated. Cook for an additional 2-3 minutes.