In a large mixing bowl, combine the ground turkey, apple cider, whole wheat breadcrumbs, egg, diced onion, minced garlic, cinnamon, nutmeg, allspice, fresh sage, and thyme. Use your hands to gently mix until just combined; be careful not to overmix. Set the mixture aside for about 10 minutes to let the flavors meld.

Using a small scoop or your hands, portion the mixture into equal-sized meatballs, about 1–1.5 inches in diameter. Place the formed meatballs on a parchment-lined tray and chill in the refrigerator for 15 to 20 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Carefully add the meatballs in a single layer and sear for 8-10 minutes, turning occasionally until golden brown on the outside and cooked through, at an internal temperature of 165°F.

Once the meatballs are cooked, remove them from the skillet. Reduce heat to medium and pour in 1 cup of apple cider. Add 2 tablespoons of maple syrup and 1 tablespoon of Dijon mustard. Stir and simmer until the glaze thickens slightly, about 3–5 minutes.

Return the cooked meatballs to the skillet with the glaze, gently tossing to coat them evenly. Cook for an additional 2-3 minutes.

Transfer the glazed meatballs to a serving platter and serve hot, ideally with seasonal sides like roasted vegetables or quinoa.