Dinners and Mains
The Ultimate Apple Cider Glazed Meatballs Recipe
These meatballs are the ultimate cold-weather comfort food, combining savory beef and pork with a luscious, syrupy apple cider reduction. They strike the perfect balance between tangy dijon mustard and the deep, crisp sweetness of fresh orchard cider.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Level
- Easy
- Per serving
- 480 kcal
Method
In a large bowl, combine the ground beef, ground pork, panko, egg, and a generous pinch of salt and pepper. Use your hands to gently mix until just combined—don't overwork the meat or they'll get tough.
Roll the mixture into balls about the size of a golf ball (you should get about 16-20 meatballs).
Heat a large skillet over medium heat with a splash of oil. Brown the meatballs on all sides. They don't need to be cooked through yet, just get a nice dark crust on them. Remove meatballs from the pan and set aside.
Wipe out any excess grease from the skillet and pour in the apple cider, brown sugar, dijon mustard, apple cider vinegar, and cinnamon. Whisk to combine.
Bring the liquid to a boil, then reduce to a simmer. Let it bubble away for about 10 minutes until it has reduced by half and looks syrupy.
Add the meatballs back into the skillet. Roll them around to coat them in the glaze and continue simmering for another 5-8 minutes until the sauce is thick and the meatballs are cooked through.
Notes
Use fresh-pressed, cloudy apple cider from the refrigerated section for the best depth of flavor.
If the sauce isn't thickening fast enough, remove the meatballs once cooked and turn the heat up to high for 2 minutes.
Wet your hands slightly with water before rolling the meatballs to prevent the meat from sticking to your palms.
For a bit of crunch, garnish with finely diced fresh Granny Smith apples just before serving.
