Apple Cider Glazed Meatballs

Fall connotes different things to different people. For me, it’s apple cider, which is versatile on its own (hot or cold) or as an ingredient for seasonal dishes. Adding a sweet cider glaze to meatballs transforms them (also, it makes them addictive!). It’s easy to make this recipe gluten-free by replacing the breadcrumbs for gluten-free breadcrumbs or flour and the soy sauce for tamari. You can also turn this recipe into a burger and use the glaze to coat the burger patties after cooking, serving it on a sweet roll with some caramelized onions!

Apple Cider Glazed Meatballsapple cider meatballs
Makes about 20 meatballs

1 pound ground turkey
1 egg
1/2 cup plain bread crumbs
1 clove garlic, finely diced
1/4 cup shallot or onion, finely diced
1 teaspoon salt
1 teaspoon pepper
½ cup peeled shredded apple, drain on paper towel

Preheat oven to 400 degrees F.

In a large bowl, add all of the ingredients. Mix to combine. Roll into one-inch balls. Place the meatballs on a parchment lined baking sheet. Bake for 20 minutes.

Pro tip: When making meatballs be sure to make one sample ball and cook it for taste before rolling the rest of them. This way you know if you need more seasoning before preparing the entire batch.

Apple Cider Glaze
1 cup apple cider
1 tbs soy sauce
1/2 tsp. ground ginger
1/4 cup brown sugar
1 tsp chile sauce or red pepper flakes
2 tbs cornstarch

Combine all ingredients in a small bowl and whisk until smooth. Place into a large skillet. Cook on medium-high heat until thickened and bubbling. Once the sauce is thick, add in the cooked meatballs and coat with sauce. Cook until meatballs are warmed all the way through. Transfer glazed meatballs a serving dish. Serve warm and enjoy!

Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit to book your next dinner party. Let me do the cooking for you!