Make meatballs: In a large bowl, mix together the turkey meat with the onion powder, thyme, salt, breadcrumbs and grated apple until well-combined.

Heat about a tablespoon of oil in a large skillet over medium-high heat. Using a small cookie scoop, scoop out the turkey mixture and roll into meatballs and add to hot oil.

Cook for 2-3 minutes until a browned crust forms, then gently flip or roll the meatballs and cook for another 3-4 minutes or until the centers are no longer pink. Carefully remove from the skillet and place on a plate.

Add the apple cider and mustard to the hot skillet, whisking to scrape up all the brown bits from the bottom of the pan. Bring the mixture to a simmer and allow it to cook down until it starts to thicken and become syrupy, about 1-2 minutes.

Add the meatballs back to the pan and toss them gently to coat them completely with the glaze. Add chopped pecans if desired for some extra crunch. Serve hot as an appetizer or with a side of rice or quinoa as an entree.