Ingredients
Scale
- 1 lb ground pork or lean ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried sage
- 1 ½ cups fresh apple cider (not apple juice)
- 1/4 cup brown sugar, packed
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cinnamon
- Pinch of red pepper flakes (optional)
- Fresh parsley or thyme for garnish
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. In a large mixing bowl, combine the ground meat, panko breadcrumbs, beaten egg, minced garlic, salt, pepper, and dried sage. Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the meat, as this can result in tough meatballs.
- Scoop about one tablespoon of the mixture at a time and roll it into a ball, roughly 1 inch in diameter. Place the meatballs on the prepared baking sheet, leaving about an inch of space between each one. Bake for 15 to 18 minutes, or until the meatballs are cooked through and slightly browned on the outside.
- While the meatballs are in the oven, prepare the glaze. In a wide skillet or saucepan, combine the apple cider, brown sugar, apple cider vinegar, Dijon mustard, cinnamon, and red pepper flakes. Bring the mixture to a boil over medium-high heat. Reduce the heat to medium and let it simmer for 10 to 12 minutes. Stir occasionally until the liquid reduces by half and becomes a thick, syrupy glaze.
- Once the meatballs are finished baking, carefully transfer them from the baking sheet directly into the skillet with the glaze. Toss gently with a spoon to ensure every meatball is thoroughly coated in the sticky sauce. Let them simmer in the glaze for another 2 to 3 minutes on low heat to allow the flavors to meld.
- Transfer the glazed meatballs to a serving platter or a decorative bowl. Pour any remaining glaze from the pan over the top. Garnish with fresh chopped parsley or thyme leaves for a pop of color. Serve warm with toothpicks for easy snacking.
- Cook Time: 40 minutes