1. Heat oven to 400˚F.
2. Combine the ground turkey, panko, white cheddar, egg, olive oil, Dijon mustard, rubbed sage, kosher salt, ground black pepper, and garlic powder in a mixing bowl.
3. Mix gently just until the ingredients come together.
4. Shape the mixture into 12 meatballs, about 2 oz each.
5. Arrange the meatballs on a parchment lined sheet tray.
6. Bake for 20-24 minutes, or until the meatballs reach an internal temperature of 165°.

Cider Glaze

1. Pour the apple cider into a small saucepan and bring it to a simmer over medium heat.
2. Simmer the cider until it reduces by half to roughly 1 cup.
3. Whisk in the apple cider vinegar, maple syrup, and butter.
4. Season the glaze to taste with kosher salt.

Sautéed Apples with Thyme

1. Melt the butter over medium heat.
2. Add the diced apples, salt, and pepper.
3. Sauté for 4-6 minutes, stirring occasionally, until the apples are tender but still hold their shape.
4. Stir in the apple cider vinegar.

Assembly

1. Arrange the meatballs over parmesan grits (or your choice of starch or greens).
2. Spoon the cider glaze over the meatballs.
3. Garnish with the fresh thyme and red pepper flakes (optional).